黑胡椒卷

這道簡單的菜是用碎牛肉甚至豬肉或雞肉做的。烹飪這道菜時使用的其他配料是黑胡椒粒、生薑、大蒜、孜然、是拉差醬和魚露。

香港的餐館為市民和到訪的遊客提供一些最好的牛肉食譜。他們確保從 best meat delivery hk獲得牛肉，以便在餐廳歡迎的客人面前提供最好的菜餚。

原料：

醃料

1. 1-3湯匙黑胡椒粒
2. 4-6 瓣大蒜
3. 2 英寸片鮮薑
4. 1-2 搖小茴香
5. 3 湯匙魚露/醬油/伍斯特郡 僅一份
6. 1 噴是拉差（可選）

肉 

1. 1磅碎牛肉

最後 

1. 1/3 洋蔥
2. 1根胡蘿蔔
3. 1 捲心菜（納帕首選）
4. 24個蛋捲包裝紙（大約）
5. 油煎炸

指示：

請單擊上面的“獲取 50 個食譜”按鈕並獲取此食譜的說明，並在一個 pdf 中免費獲取所有 50 個食譜。

材料：

Marinade

• 1-3 Tbsp black peppercorns

• 4-6 garlic cloves

• 2 inch piece fresh ginger

• 1-2 shakes cummin

• 3 Tbsp fish sauce/soy sauce/Worcestershire one only

• 1 squirt sriracha (optional)

• 1 pound ground beef

Final

• 1/3 onion

• 1 carrot

• 1 cabbage (napa preferred)

• 24 Egg roll wrappers (approximately)

• Oil for frying

製作說明：

1. Take your ginger, skin and clean it
2. I like to cut into rounds to reduce 'threads', put into blender container.
3. Add as much garlic as you like, i like this much, smash, remove skin. Add to blender.
4. Add your black peppercorns. 1 Tbl some black pepper flavor. 2 Tbl good black pepper flavor. 3 Tbl, you have to be a real black pepper fan, good strong flavor and kick from the black pepper.
5. Shake a little cummin in
6. Are hot sauce if you desire
7. Blend the ingredients
8. Put your protein of choice in a bowl large enough to mix.
9. Add blendor contents to meat, mix well.
10. Cover with plastic, place in refrigerator to allow the flavors to blend. I did this at noon, for dinner, about 6 hours.
11. After some time has passed, prep the additional ingredients. Small dice some onion.
12. Either Julian or small dice some carrot.
13. Thin slice some cabbage. I truly prefer napa (Chinese) cabbage, but didn't have any, so used green cabbage here. I find napa a tad easier to roll because it's softer.
14. Add all the veggies to the meat, mix it in well.
15. For this time, I am using spring roll, or rice/tapioca wrappers. Usually I use Egg roll wrappers, but I wanted to try these. Use whichever. I think these are a little harder to use, but come out crispier.
16. These wrappers I am using today, you have to dunk into warm water to soften them for use. Only 5 seconds however.
17. Sorry, all my cutting boards are white, and these wrappers are clear when wet. Put about 2 Tbl. Filling in wrapper. Leave about 3/4 inch on each end.
18. Disclaimer, I am terrible at rolling egg rolls, spring rolls and folding dumplings. But make a fold over the filling one time, fold in the sides, roll the rest of the way. Place on wax paper
19. I don't deep fry, if you do, go ahead, they will probably come out better, but I am pan frying. Heat oil in pan, add rolls, don't overcrowd. I used medium heat.
20. I flipped mine after about 4 minutes, just monitor yours and flip when the right color.
21. Nothing beats a plate full of these to munch on.
22. Dipping sauce, I like yellow mustard (I know, but that's just me). Asian soy sauce based is ok also, or Vietnamese fish sauce based is good. Do what you like. My daughter likes mayo, go figure.