Spring rolls with pulled lamb neck, glass noodles and broad beans

Name: Spring rolls with pulled lamb neck, glass noodles and broad beans
Ingredients: 0.5 Cucumber; 2 Spring onion; pinch of sambal; 30 g purple carrot; 1 units.centimeter Ginger; 0.5 g Mint; 60 g glass noodles; 1 Chives; rice paper; 0.5 g Coriander; 20 g broad beans (double shelled); 1 Garlic clove; 70 g lamb necks; hoisin sauce

A Vietnamese specialty that not only looks fantastic, but also tastes delicious.With all its fresh ingredients in vibrant colors, an absolute enrichment for spring.

Ingredients

0.5Cucumber

2Spring onion

pinch of sambal

30gpurple carrot

1units.centimeterGinger

0.5gMint

60gglass noodles

1Chives

rice paper

0.5gCoriander

20gbroad beans (double shelled)

1Garlic clove

70glamb necks

hoisin sauce

Preparation

Cut the cucumber, spring onion, and purple carrot into fine julienne strips and finely chop the garlic, ginger, and herbs.
Place the glass noodles in a bowl and pour boiling water over them.
Let stand for about 5 minutes and then drain the noodles.
Fry the sambal with the garlic in a little oil and add the remaining ingredients, except for the rice paper.
Mix well and then chill.
Soak the rice paper for about 30 seconds to 1 minute in warm water. Remove from the water and let drain on a clean tea towel.
Spread the filling over the center, leaving the ends free, and fold one side of the rice paper lengthwise over the filling.
Then fold in the short sides and roll up tightly.
Serve with hoisin sauce.