Summer rolls in rice paper with sesame carrots, minced meat and glass noodles

Ingredients for 3 servings:

• 1 jar Chinese vegetables (mung bean sprouts, bamboo shoots)
• 3 tbsp Asian sweet and sour sauce (dim sum sauce)
• 100 g glass noodles
• 2 carrots
• 1 tbsp sesame seeds, light
• 200 g minced meat, mixed
• 2 leaves of Chinese cabbage
• 16 rice sheets
• 2 tbsp lemon juice
• e.g. salt and pepper
• 3 tbsp soy sauce
• 3 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

Drain the Chinese vegetables through a sieve and mix them with the dim sum sauce in a small bowl. Cook the glass noodles in hot water for 3 minutes, remove them, and drain well. Once cooled, cut them into smaller pieces so they are easier to mix and portion later. Peel the carrots and cut them into thin julienne strips. Sauté them in a hot pan with 2 tablespoons of oil for about 5 minutes, then deglaze with 1 tablespoon of soy sauce and stir in the sesame seeds. Transfer them to a small bowl. In the same pan, fry the minced meat in 1 tablespoon of oil until crumbly. Finally, deglaze with 2 tablespoons of soy sauce and transfer to another bowl. Wash the two Chinese cabbage leaves and cut them into thin, approximately 3 cm long strips. Mix all the ingredients together well, add the lemon juice, and season with salt and pepper. Place the rice papers in lukewarm water for 1 minute to soften. Place 2 tablespoons of the mixture in the center of the bottom half, then fold in on the right and left sides. Now roll up from bottom to top, similar to a roulade. Instructions for this are also available online. The rice rolls can be served cold with a dip or warm by steaming them for five minutes.