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Summer Rolls with Beef Fillet and Prawns

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Summer Rolls with Beef Fillet and Prawns

The perfect summer rolls with beef fillet and prawns recipe with a picture and simple step-by-step instructions.

  • 150 g Carrots small
  • 2 Cucumbers small
  • 300 g Beef fillet
  • 300 g Shrimp peeled deveined
  • 2 tbsp Rapeseed oil
  • 100 g Rice noodles
  • 1 bunch Fresh coriander
  • 4 tbsp Peanut cream
  • 4 tbsp Hoi Sin Sauce
  • 4 tbsp Water warm
  • 30 leaves Rice paper
  • Salt and pepper
  1. Roughly grate the carrots unpeeled, wash the cucumbers in half and cut into small pieces.
  2. Cut the beef fillet into strips. Heat a pan with 1 tablespoon of oil and briefly sear the meat on both sides, season with salt and pepper.
  3. The prawns were already thawed. Heat the oil in a pan and fry the prawns briefly and cut in half.
  4. Put rice noodles in a saucepan, pour boiling water over them, soak for about 5 minutes, drain in a sieve, rinse with cold water, drain and cut into small pieces with scissors.
  5. Dip the rice paper in a bowl with lukewarm water until it is soft. Place the rice sheets one after the other on a worktop. Wash the coriander and pluck the leaves from the stems.
  6. For rolling: Put 1-2 teaspoons of meat, prawns, carrots, coriader and rice noodles on top. Fold the rice paper over the filling once from below and beat in the middle.
  7. Mix the peanut cream with the hoisin sauce and 4warm water, serve with the summer rolls.
Dinner
European
summer rolls with beef fillet and prawns

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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