Minced meat & veggie springrolls
These authentic Asian Thai style Asian meat and veggie springrolls are a healthy snack and so delicious; you are gonna want to make a different kind of roll every day of the week. This 75 calorie low fat springroll is originally made with pork meat and can be varied with fish, poultry or other meat.
They go great together with your own self made dipping sauce. You can make a lemon and soy sauce,ย spicey hot sauce, a sesame/nutty tahin lemon paste or just an intriguing lemon/garlic fish sauce combination and your good to go.
You can also wrap these ingrediรซnts in spring roll sheets for frying and fry them in oil. Today we are making fresh ones with rice paper soaked in warm water.
These springrolls taste just as good with chicken, fish, prawn or shrimp as with minced meat. You can make many sorts of rolls with this herbs and veggie setup or do vegetarian springrolls by adding mushrooms instead of meat. It is up to you, as long as you have fun in rolling them!
Ingredients per gram
Cooking Instructions
-
1. Cut the vegetables.
Preferably in strokes (julliene), spring onions in half or thirds to fit in the rice paper. Chop garlic and ginger finely and mash the corn.
2. Spice up the meat.
Mix the meat together with the mashed corn, breadcrumbs/panko, a spoon of peanutbutter, mapple syrup and all the dry spices, a drop of lemon juice/ or zest and soy sauce or fish sauce. Make a big hamburger, sprinkle it with sesame seeds and bake it in a frying pan or on the grill. Push and turn till done, nice and brown colored. Let it cool off and cut into long slices to be fitted within the rice paper.
3. In the same frying pan or on a grill.
Bake the carrot, after 3 min. the red bell pepper, red pepper with the garlic and ginger. After 2 mins bake the cabbage, leek and spring onion pieces last for 1 minute and turn off the heat. Do not overcook this, maximum temperature 81 degrees Celsius! Total 6 mins. Get the veggies out of the pan on plate to mix them into the springrolls with the meat later on.
4. Soak the glass noodles in luke warm water.
Poor luke warm water in a bowl and soak one rice paper sheet at a time till soft and you can fold it. Place on a clean wet kitchen counter or chopping board.
5. Fill the rice paper sheets.
With a layer of the vegetable mixture, a stroke of pork meat, bean sprouts, fresh chopped koriander and a drizzle of sesame oil on the veggies. Roll up one end of the soaked rice paper till the mixture is nice and snugg. Then fold the outer ends left and right to the inside and roll the package forward into a springroll. Stroke the last end with half a banana (or water) to make it stick and put them on the final plate.
6. Garnish the springrolls.
With some parsley and a small bowl of soy sauce, hot sauce, fish sauce, peanutbutter sauce, lemon/sesame seed oil combination to your taste and liking. Start dipping et voilร , bon appรฉtit your in culinary heaven!
rice paper, glass noodles, minced meat, veggie, vegetable, leaves, herbs, spring rolls, spring onion, koriander, soy sauce, sesame seed, sesame oil, loempia, tahin, Asian, banana
DEVILSCOLORS RECIPES
Welcome! This is our food & restaurant section wherein we want to share some of our own recipes and other inspiring food & restaurant topics. Here we provide inspiration for the use of basic ingrediรซnts for meal preparations.
It is always fun to discover, to prepare and to try lots of different dishes with local vegetables, herbs and spices from various countries and cultures around the world. Every country has it's own regional dishes and delicacies due to local farming products. Also every region has there own favorite desserts, cakes, pies and even candies.
In England they eat scones with clotted cream and jam, in France they love the croissant, in the USA they are nuts about donuts with al kind of sugared toppings and in Arabian cuisine they make filo pastry as a dessert called baklava
out of nuts, syrup or honey. In the Netherlands during winter seasonal festivities they eat lots of pastry bars filled with sugared almond filling and ginger (speculaas) cookies or chocolate coated peppernuts made out of speculaas herbs. A mix of herbs from which the consistency varies from baker to baker.
Just like tea, the herbs were imported by the Dutch VOC company in the 17th century from all over the world, mostly Asian continents like Indonesia and Dutch India and were madly used in producing sweets and flavored cookies. Ginger, cloves, cinnamon, cardamom, nutmeg, mace, star anise, 5 spice granule and white pepper were mixed in spice blends to making these regional products during December festivities. There is a lot to talk about regional pastry. In the past few years the cupcake https://en.wikipedia.org/wiki/Cupcakefrenzy took over the whole world. Flour is one of the basic ingrediรซnts from wich bread, pizza, pasta, chapati, naan, dim sum, pie and noodles are made.
Grains like wheat often contain gluten. There are different varieties of wheat: durum, semolina, emmer, wheatberries, farina, farro, einkorn wheat, spelt. Pasta is made from semolina, finely ground durum wheat while Italians originally preffere 00-flour (finely ground soft wheat) with eggs. Bread is baked with various types and varieties of grains. There is a multitude of different kinds of bread. Every country has their regional recipes. Like the Italian 5 grain wheat which contains: cracked wheat, barley, oats, millet, flax and sunflower seeds or the nine grain wheat containing: wheat, rye ,barley, oats, millet, quinoa, teff, sorghum and amaranth. The last 3, corn and chickpea flour are gluten free. So it is important to understand how these products are produced from flour to dough to end product.
Cooking is closely intertwined with the culture of a country, it's spice trade, agricultural production and the recipes it's native inhabitants have developed over the years from these regional products. In some countries chopsticks are used instead of a knife and fork. Certain parts of an animal are not eaten in some wich in other countries the people happily consume. This could be out of religious consideration, tradition or organic awareness. Nevertheless cooking is a process of feeding people in a safe and tasteful way taking notice of quality control, "HACCP," safety, bouncer and hygiene regulations.
Organic farming contributes to maintaining biodiversity, ecological balance and water/soil sustainability. A yearly campaign to raise more awareness for the benefits of organic farming is the "organic september" movement. If you are a cititzen who would like to get involved in nature friendly farming at home, help save the enviroment, support local farmers or are you an organic bussines that's interested in joining the soil hub; feel free to continue your search to engage in the ultimate tastebud experience!
Recipes on our website can also be made vegetarian or vegan; just leave out the meat and use vegetable broth or replace it with the kind of nuts, peas, tofu or cheese you think would fit properly in that dish and be creative. As long as you make sure you are making a work of art out of your plate. Further on in this section we provide some hot links to other cool websites where you can find more information about external food topics and some other exciting and refreshing recipes. We are not affiliated with these website, but they do deserve our recommendations.
Recipe Card powered by
