Ingredients

1 pack of Eisberg Tango mix
20 dkg beef sirloin
1 tablespoon of fish sauce
1 tablespoon of sesame oil
6 rice sheets
2 medium spring onions
half a cucumber
100 g glass pasta
1 bunch of coriander
1 bunch of mint

Directions

Brush the sirloin with the sesame oil and fish sauce and leave to stand for half an hour. Then heat a little oil in a frying pan and brown both sides of the meat for a few minutes. Set aside on a cutting board, leave to rest for at least 15 minutes and then cut into very thin slices. Boil the pasta, add a pinch of salt, leave to stand for a few minutes until tender, then strain. Soak the rice sheets in lukewarm water for 1-2 minutes, then spread them out in front of you. Add a little of the salad, the cucumber cut into strips and spring onions. Put a sprinkling of fresh herbs and a little glass of pasta, then a few slices of meat and roll it all up. Continue until the ingredients are gone.

Eisberg’s tip

Add a touch of freshness with mint leaves.