Iceberg lettuce rolls

Ingredients for 4 servings:

• 1 onion(s)
• 10 water chestnuts
• 100 g bamboo shoots
• 3 tbsp peas or 1 bell pepper
• 10 g rice noodles
• 250 g minced meat
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp soy sauce
• 2 tbsp soy sauce
• ¾ cup broth
• 1 tsp salt
• 2 tsp sesame oil
• ½ tsp pepper
• cornstarch if needed, approx. 1 – 2 tsp
• 24 iceberg lettuce leaves
• n. B. Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Finely chop the onion, water chestnuts, bamboo shoots, and bell pepper (omitted if using peas). Heat a cup of oil and fry the (unwashed) rice noodles in it. Set aside. Pour out the oil, leaving about 3 tablespoons, and return to the heat. Add the meat, season with soy sauce, sugar, and salt. Cook for about 5 minutes, then remove and set aside. Heat another 3 tablespoons of oil and fry the onions. Add the water chestnuts and bamboo shoots, season with salt, and fry for 1 minute. Then add the bell pepper (or peas) and mix. Finally, stir in the fried meat. Add the ingredients for the sauce mix and bring to a boil. If the mixture is too runny, add 1-2 teaspoons of cornstarch mixed with water, stir in, and bring to a boil. Arrange everything on a platter and serve the meat garnished with the baked rice noodles. To eat, place about 1 – 2 tablespoons of meat filling from the plate onto a lettuce leaf and then roll it up.