Rice pancakes with arugula, carrots, onions and meat
6 servings
30 minutes
Rice pancakes with arugula, carrots, onions, and meat are an exquisite blend of Asian flavors and fresh ingredients. Inspired by traditional spring rolls, they gain a unique character from the aromatic meat marinated in narsharab and spices. The juiciness of the meat is complemented by crunchy carrots, zesty green onions, and tender arugula, while the omelet with soy sauce adds softness and balance. The pancakes are light yet nutritious, perfect for dinner or festive treats. They can be served with spicy sauce or garnished with fresh herbs for added flavor richness. This dish not only pleases the eye with its brightness but also captivates with a variety of textures and aromas, creating harmony on the plate.
1
The main thing is meat... We need a piece of good meat, which we marinate in narsharab, vinegar, soy sauce, prunes, onions, ginger, and cinnamon.
- Meat: 1 piece
- Narsharab (pomegranate sauce): to taste
2
Then we fry...(pouring part of the marinade at the end). We heat the marinade in a saucepan, adding the leftover from the meat in the pan — we will need it for the spring rolls — and pour it over the filling.
3
We make an omelet. For this, we mix 2 eggs, a spoon of sugar, a spoon of soy sauce, and arugula, then fry a fluffy omelet. We cut it into thick strips.
- Rocket (arugula): 1 bunch
4
We are preparing a vegetable preparation. For this, we cut carrots into sticks, red pepper into small strips, chop green onions, and dice chili pepper.
- Carrot: 2 pieces
- Spring onion: 1 bunch
5
On each prepared rice paper sheet, we place greens (salad mix), fried meat cut into small slices, strips of omelet, Armenian pepper, carrot, green onion, chili pepper, drizzle with meat marinade, and wrap into a neat roll.
- Rice paper: 10 pieces
- Meat: 1 piece
- Rocket (arugula): 1 bunch
- Carrot: 2 pieces
- Spring onion: 1 bunch
- Mixed salad greens blend: 2 pieces
- Green bell pepper: 2 pieces
- Narsharab (pomegranate sauce): to taste