Minced meat & veggie springrolls

Description

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 This 75 calorie low fat springroll is originally made with pork meat and can be varied with fish, poultry or other meat.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, 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 ingrediënts 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!

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Ingredients per gram

250 g minced meat
50 g breadcrumbs or panko
1 can of corn or fresh corn
1 tbsp peanutbutter
1 pack of eatable ricepaper
1 pack of glass noodles
200 g carrot
200 g leek
500 g Chinese cabbage
200 g spring onions
1 red bell peper
1 red pepper
150 g bean sprouts
2 clove of garlic
1 clove ginger
2 tsp garam masala
1 tsp salt
1 tsp chilli or sambal
1 tsp roasted cummin
1 tsp curcuma
1 tsp laos galanga
1 tsp cinnamon
1 tsp sesame seeds
100 g fresh koriander leaves
1 drizzle lemon
1 drizzle mapple syrup
1 drizzle soy sauce
1 drizzle sesame oil

Cooking Instructions

1
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 voilà, bon appétit your in culinary heaven!