Recipe: Delicious Stuff rice rolls

Stuff rice rolls. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly.

These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners. Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead.. You can cook Stuff rice rolls using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Stuff rice rolls

1. Prepare 1 packages of banh mong (get at asian store).
2. It's 1 packages of Morningstar vegetarian ground beef.
3. Prepare 2 stalk of celery diced.
4. You need 1 bunch of bean sprouts.
5. It's 1 pinch of Salt and pepper as needed.
6. It's 1 bunch of basil leaves - whole or chopped.
7. It's 1 each of cucumber - sliced in strips.
8. Prepare to taste of vegetarian fish sauce (nuoc mam).
9. Prepare 1 cup of mushrooms - diced.
10. Prepare 1 packages of bean curd - sliced strips.

Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling.

Stuff rice rolls step by step

1. Defrost and fry vegetarian ground beef with diced mushrooms, celery for 5 min, add bean sprouts and stir another minute. Add pinch of salt and pepper as needed. Turn off heat. Filling is completed..
2. Microwave banh mong 3 minutes in package (steam). Separate banh mong sheet, place on plate, add filling, fold sides in, and roll..
3. Top with basil leaves, cucumber, strips of tofu, and nuoc mam (vegetarian fish sauce).

Repeat with remaining leaves and filling. Cook cabbage in boiling water just until outer leaves pull away easily from head. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. When you pour batter over a plate/tray, you want to pour just enough to cover the surface. This ensures that your rice noodles are nice and thin.

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