Mini Asia rolls

Name: Mini Asia rolls
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp Salt; 2 (50 g each) Pork escalope; 1 (20 g) spring onion; 1 washer (35 g) Pineapple (can); 7-10 Tbsp Pepper; 1 tsp (5 g) Oil; 1/2 red chilli pepper; 2 tablespoons (10 g each) Pineapple juice (can); 1 tsp (5 g) light soy sauce; 1 tsp (3 g) Cornstarch; 2 stem(s) Coriander; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp Salt
2 (50 g each) Pork escalope
1 (20 g) spring onion
1 washer (35 g) Pineapple (can)
7-10 Tbsp Pepper
1 tsp (5 g) Oil
1/2 red chilli pepper
2 tablespoons (10 g each) Pineapple juice (can)
1 tsp (5 g) light soy sauce
1 tsp (3 g) Cornstarch
2 stem(s) Coriander
7-10 Tbsp Kitchen yarn

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the cutlets, dab dry and tap flat. Clean and wash spring onion and cut into 2 pieces. Cut pineapple into pieces. Season cutlets with salt and pepper and place 1 piece of spring onion and 1 piece of pineapple on each cutlet end.
2
Roll up schnitzel firmly and tie up with kitchen string. Heat oil in a pan. Brown the rolls all around. Clean and wash the chilli pepper and cut into rings. Add 5 tablespoons of water and chilli and cook the rolls in the closed pan for 5-7 minutes. Mix pineapple juice and soy sauce with starch until smooth, add to the pan and bring to the boil. Wash the coriander, pluck the leaves from the stalks and cut into strips, except for a little to garnish. Drain the rice and fold in the coriander strips. Arrange rolls with sauce on a plate.
3
Mix pineapple juice and soy sauce with starch until smooth, add to the pan and bring to the boil. Wash the coriander, pluck the leaves from the stalks and cut into strips, except for a little to garnish. Drain the rice and fold in the coriander strips. Arrange rolls with sauce on a plate. Garnish with coriander. Add rice