Vietnamese summer rolls

Ingredients for 4 servings:

• 3 tbsp hoisin sauce
• 2 tbsp sherry, dry
• 5 cloves garlic, pressed
• 2 tbsp soy sauce
• 3 tbsp sugar
• 1 tsp salt
• 500 g beef fillet(s) or other beef suitable for pan-frying
• 8 dried mu-err mushrooms
• 100 g rice noodles, thin
• 300 g carrot(s), cut into thin sticks
• 2 bunch spring onions, cut diagonally into rings
• Oil, neutral, for frying
• 1 pkt. rice paper, 22 cm diameter
• 8 tbsp fish sauce
• Lemon juice from 2 – 3 lemons
• 3 tsp sugar
• 3 cloves garlic, pressed
• 3 tsp ginger, very finely diced
• 3 small carrots, very finely diced
• 2 red chili peppers, very finely diced
• 2 chili peppers, green, very finely diced
• 1 bunch coriander, finely chopped

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

with Thai dipping sauce Prik Nam Pla

Mix the marinade for the meat from the first six ingredients listed. Cut the meat into strips and marinate for at least one hour. Pour boiling water over the moo err mushrooms and let them swell, then cut them into thin strips. Mix together the ingredients for the dipping sauce. Cook the rice noodles according to the package instructions, drain, rinse, and let cool. In a large pan, briefly fry the carrot sticks and spring onions in oil, one after the other, until they are no longer completely raw. If you prefer them crunchy, you can skip this step. Place them separately in small bowls and let cool. Drain the meat (retain the marinade!) and quickly fry it in a little oil, remove from the pan, and let cool. Remove the pan from the heat, pour in the marinade, and toss the noodles, remove, and let cool. Lay two wet tea towels on top of each other on the work surface and gradually place the rice paper sheets between them. Once a rice paper sheet is translucent and elastic, it’s ready to be filled. Place a strip of meat, some carrot, spring onion, mushroom strips, and noodles on each sheet. This is best done with your fingers, as the rolls will also be rolled up with your hands. First, fold the bottom edge over the filling, then fold in the sides and roll up from the bottom. Cover the finished rolls with a damp cloth until ready to serve. Serve with the dipping sauce and, if desired, any leftover marinade.