Vietnamese Style Beef Rolls
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
These Vietnamese style beef rolls, or spring rolls, are a crispy and tasty delight! I often prepare them for cocktail parties or festive meals. The filling of ground beef, rice vermicelli, grated carrots and black mushrooms is a marriage of textures and flavors that appeals to everyone. The soy sauce adds an irresistible umami touch. The preparation takes a little time, but the result is really worth it. Feel free to prepare the filling in advance. Serve them with salad and fresh mint for an explosion of freshness! A real taste journey in Asia!
Ingredients (12 ingredients)
-
350 g of ground beef
-
70 g of rice vermicelli or rice noodles
-
40 g of dried black mushrooms
-
2 piece grated carrots
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1 piece onion
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2 clove of garlic
-
1 piece egg
-
3 c. à s. of soy sauce
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1 c. à c. of salt or fine salt
-
1 c. à c. of pepper
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1 pack of rice paper
-
Frying oil
Preparation (8 steps)
Preparation of black mushrooms
In a bowl, soak 40 g of dried black mushrooms in cold water for at least 30 minutes, until they are well puffed up. Wash the mushrooms, drain them carefully, then chop them roughly. Set aside.
Preparation of rice vermicelli
In another bowl, pour hot water over 70 g of rice vermicelli and soak for 5 to 8 minutes, until softened. Drain the vermicelli and cut them roughly with scissors. Set aside.
Chop the onion and garlic
Peel 1 onion and 2 cloves of garlic. Put the onion in the Thermomix bowl and chop 3 Sek./Stufe 5. Add the garlic and chop 3 Sek./Stufe 7.
Mix the filling
In a large bowl, mix 350 g of ground beef, rice vermicelli, chopped black mushrooms, 2 grated carrots, chopped onion and garlic, 1 egg, 3 tbsp. of soy sauce, 1 tsp. of salt and 1 tsp. of pepper. Mix all ingredients well and adjust seasoning if necessary.
Preparation of rice papers
Put hot water in a shallow dish with a teaspoon of sugar. Dip a rice paper in hot water for a few seconds, until it becomes soft. Drain the rice paper on a clean towel to remove excess water.
Roll the spring rolls
Place 1 tablespoon of filling in the center of the rice paper. Fold one edge, then the other, and roll the pancake with its filling, keeping a good cigar shape. Continue the same operation until the end of the stuffing.
Cooking the spring rolls
Heat frying oil in a pan. Fry the spring rolls in hot oil for about 5 minutes on each side, until golden brown and crispy. Drain the spring rolls on paper towels.
Serve
Serve the hot spring rolls with salad leaves and fresh mint. Enjoy the spring rolls by dipping them in a hot sauce.
Finished cooking? Great! 🎉
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Created by
Pauline Leroy
2
Rezepte
0
Kochbücher
Allergens
- Eggs
- Soy
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