Vietnamese pickled sausages

Cook time: 0 min.
Servings: 2

Ingredients for Vietnamese pickled sausages

		A nice helping of "morning glory" (water spinach)
		Fresh coriander
		Peanut butter sauce
		Rice paper
250	g	Minced beef
3	cm	Lemon grass
3	clove	Garlic
4		Spring onions
4		Small strong chillies

Instructions for Vietnamese pickled sausages

To prepare the Vietnamese pickled sausages recipe, please follow these instructions:

Take a handful of fresh coriander leaves, chop them nicely with 3 cloves of garlic, lemongrass, spring onion and purified chili. Stir this spice mixture together with the beef and form them into small "sausages". Steam the water spinach (the easiest way is to pour water into the bottom of a soup and put a bamboo paste into the pan. Put the water spin in the bowl and boil. There must still be "bites" in the vegetables so do not cook for too long. Wet. Load a lot of rice paper, equal to the number of beef sausages on one half of the wicker piece and fold the other half over the rice papers. Leave to stand for about 5 minutes. Warm the peanut sauce well. When ready to eat, put the boil lightly Offset against the edge of the rice paper. Put a bunch of water spinach next to the sausages. Fold the paper first down towards the ends of the sausages and then roll the sausages along with the water spinach. Dip into peanut sauce and cook.

tips:
The peanut recipe is found in this recipe collection