Rice Paper Skewers with Ground Meat Filling

Ingredients

• 1 onion
• 300 g beef mince
• 3 tbsp whole wheat breadcrumbs
• 2 tbsp freshly grated Parmesan
• 2 tbsp finely chopped parsley
• 1 egg
• Salt
• pepper (ground)
• 1 bunch chives
• 1 cucumber
• 20 rice paper sheets (16 cm diameter)

Instructions

1. 1.

   Peel and dice the onion finely. Combine the beef mince, breadcrumbs, parmesan, parsley, onion, and egg in a bowl. Season with salt and pepper, then knead into a cohesive mixture. With damp hands, form 20 tennis-ball-sized balls.

2. 2.

   Line a baking sheet with parchment paper and place the meatballs on it. Bake in a preheated oven at 200 °C (180 °C fan; gas mark 3) for about 25 minutes, turning once halfway through.

3. 3.

   Wash the chives and blanch them in boiling salted water for 2 seconds, then drain, shock in cold water, and dry on kitchen paper. Peel the cucumber and cut into twenty 2–3 cm thick slices.

4. 4.

   Briefly soak each rice paper sheet in cool water, then lay them side by side on damp kitchen towels (they need space). Place a meatball in the center of each sheet, fold the sheet over it, and tie the top with a chive sprig to secure.

5. 5.

   Insert a small wooden skewer through the folded edge so that the cucumber slice is hidden. Arrange the skewers on a plate and serve immediately.