4-5stems offresh coriander + the leavesIf you don`t like coriander, just use parsley
cayenne pepper, ground coriander, cumin
5sheets ofrice paper
15grams ofdeoiled peanut flour
2tablespoons soy sauce
garlic powder
Anleitungen
Clean the mushrooms and cut them into very small pieces. (This makes it easier to roll them later.) Cut the leeks in half lengthwise and clean them well under running water. Cut into fine rings. Peel the garlic and chop it finely.
Heat a large pan and fry the ground beef well. (I don`t use any oil for that.) When it is nice and crumbly, season generously with cayenne pepper, ground coriander and cumin.
Add the vegetables to the ground beef and fry everything well over medium heat. The mushrooms should become nicely soft and crumpled.
Meanwhile, wash the coriander, chop the stems and leaves finely and add them to the pan. Deglaze everything with a tablespoon of soy sauce.
Now let everything cool down a little while preparing the sauce. Put the peanut flour in a bowl and add some garlic powder and the second tablespoon of soy sauce. Now mix everything well together. Gradually add a little water until the sauce has the desired consistency.
Now place the first rice paper for a few minutes in a large bowl or a high plate with cold water until it is softened. Take it out and place the next sheet in the water bath.
Now put ⅕ of the filling in the middle of the paper. First fold the left side of the paper over the filling, then the upper and lower ends. Now roll the whole thing up so that the right side is folded in as well. (Shaping summer rolls is kind of tricky and unfortunately mine always look very funny - but with time it becomes much easier and they always taste fantastic, no matter how they look).
Repeat the process until you have finished all 5 rolls. Now you only have to serve the summer rolls with the peanut sauce.
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