Recipes with Rice paper

Vietnamese pickled sausages

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

Baked cream with savoy cabbage and thyme sauce

The sauce that requires the longest time is started first. The two fillets are cut from the back and laid aside. Bones chopped into smaller pieces and brune well in a thick pot in the oil. The coarse vegetables are added and shuffled short. The flour is spr

Chicken pie in crisp basket with parsley cream and homemade walnut bread

Timbale: Half of the chicken meat is chopped in meatballs, the other half cut into small cubes. The meat is stirred with salt, chopped mushrooms and grated carrot. The other ingredients come in and it is easily stirred together with wooden life. The batter is

Goi Cuan - Vietnamese summer rolls

This is a Vietnamese dish, which is very easy and healthy at the same time. It can be used as both main course and starter. Some cheap ingredients are used, so it's also cheap. Start boiling the chickens, approx. 30 minutes. Once the chicken is finished, st

Vietnamese fresh spring rolls / summer rolls

Cut the sandwiches into smaller strips. Mash it in hozzau sauce for at least 2 hours. Then step shortly into the hoi sauce. Make a dish of cold water. And have a clean towel set ready. Dip a rice paper into the water and leave it for approx. 5 seconds (it

Japanese Korean rolls

Cut the chicken into strips and put it on the forehead. You may make a marinade or add the spices you like best. While the chicken roast, cut the remaining pieces into strips and the salad leaves are cleaned. Lay the different things on each of their pla

Edible crabs in crusty rolls with cous-cous and mozarella

Boil bag crabs in about 10 mins., possibly. with dill stems, and coriander seeds. Soak the cous-cousen in boiling water a little at a time, to the grynene is almost tender. Make sure to stir in the grynene all the time. Grate mozzarellaen, chop chilies and cil