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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
- Roughly grate the carrots unpeeled, wash the cucumbers in half and cut into small pieces.
- 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.
- The prawns were already thawed. Heat the oil in a pan and fry the prawns briefly and cut in half.
- 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.
- 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.
- 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.
- Mix the peanut cream with the hoisin sauce and 4warm water, serve with the summer rolls.
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