Stuffed rice sheets

Ingredients for 4 servings:

• 12 rice sheets
• 1 m.-sized onion(s)
• 400 g vegetables of your choice and taste, e.g. bell peppers, carrots, broccoli
• 250 g chicken or turkey
• 1 garlic clove(s)
• e.g. salt and pepper
• e.g. soy sauce
• e.g. oil for frying or deep-frying
• n. B. Sauce, sweet and sour or as desired for serving

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

The recipe quantity is estimated, as it can also be prepared as leftovers.

Wash and trim the vegetables and onion, and cut into small cubes or strips. Rinse the meat, pat dry, and cut into very fine strips. Heat a little oil in a non-stick pan, brown the meat all over, and season with salt and pepper. Then remove and set aside on a plate lined with kitchen paper. Add the onion to the pan and brown it in the meat fat. Add the vegetables (one at a time, depending on the cooking time) and brown them. Press in the garlic and fry briefly. Season with salt and pepper and season to taste. Return the meat to the pan and add soy sauce to taste. Briefly soak the rice sheets individually in cold water until soft. Drain briefly and top each with some of the vegetable and meat filling. Roll up each rice sheet, folding in the sides. Once all the rice sheets are rolled, fry them all over in oil in the pan or place them in the deep fryer. Finally, serve with sweet and sour sauce or another sauce of your choice.