Rheinhessen Summer-Roll, © It must be tasty© It must be tasty

Sascha - It must be tasty

Rheinhessen Summer-Roll

Rheinhessen meets Vietnam

Recipe (8 rolls):

  • ½ ring of black pudding
  • 8 round rice leaves, 22 cm in diameter
  • 5-6 savoy cabbage leaves
  • 8 tbsp mustard
  • 4 tablespoons soy sauce
  • 1 potato
  • fresh coriander
  • fresh mint
  • clarified butter

1. Mix mustard and soy sauce together.

2. Slice the black pudding, chop the cabbage leaves without the stalk. Cut the potato into small cubes (½ cm). Remove the leaves from the coriander and mint.

3. Put a pot of water on the rice paper and heat.

4. Fry the potato cubes in a pan with clarified butter until they are crisp and cooked. Also sauté the black pudding with clarified butter from both sides.

5. Pull the rice paper through the hot, non-boiling, water to make it work. Place 3 blood sausage slices in the middle, then the mint and coriander leaves in a ratio of 1: 2. Then the potato cubes and the chopped savoy cabbage.

6. Fold the rice paper over the filling from above, fold in both sides, then roll up.

7. Serve the summer rolls with the mustard and soy dip.

Source: blog post It must be tasty

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

E-Mail: info@rheinhessenwein.de