Recette de bricks viande hachée légumes ️ Simple et délicieux

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for initial sauté)
• 1 piece Onion (large, peeled and thinly sliced)
• 5 pieces Carrots (small carrots, peeled and diced very small)
• 1 piece Zucchini (large, diced very small)
• 3 pieces Mushrooms (large button mushrooms, sliced then diced)
• 3 cloves Garlic (pressed or minced)
• 400 grams Ground Beef (80 % lean, can substitute ground chicken)
• 5 slices White Cheddar Cheese (can use any meltable cheese)
• 1 bunch Fresh Cilantro (large bunch, coarsely chopped)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ¼ teaspoon Cumin
• ¼ teaspoon Paprika
• 2 tablespoons Sunflower Oil (for final pan‑frying)
• 8 pieces Brick Leaves (Spring‑Roll Wrappers) (thin pastry sheets, can be cut to shape)

Instructions

1. Heat Oil

   Place the frying pan over medium heat and add 2 Tbsp olive oil. Let it warm for about 2 minutes.

   Time: PT2M

   Temperature: medium

2. Prepare Vegetables

   While the oil heats, thinly slice the onion, dice the carrots very small, press the garlic, dice the zucchini, and slice then dice the mushrooms.

   Time: PT10M

3. Sauté Onion and Carrots

   Add the sliced onion and diced carrots to the pan. Cook, stirring occasionally, for about 15 minutes until the onions are translucent and the carrots are tender.

   Time: PT15M

   Temperature: medium

4. Add Garlic

   Stir in the pressed garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Add Zucchini and Mushrooms

   Add the diced zucchini and chopped mushrooms. Increase heat to medium‑high and sauté for about 7 minutes until the vegetables are softened.

   Time: PT7M

   Temperature: medium-high

6. Cook Ground Beef

   Add 400 g ground beef to the pan. Season with salt, pepper, cumin, and paprika. Break the meat up and cook, stirring regularly, for about 8 minutes until fully browned and no pink remains.

   Time: PT8M

   Temperature: medium-high

7. Melt Cheese

   Lay the five cheese slices over the hot mixture, cover the pan with a lid, and let the cheese melt for about 1 minute.

   Time: PT1M

   Temperature: medium

8. Add Cilantro and Cool

   Remove the lid, stir the melted cheese throughout the filling, then fold in the chopped cilantro. Remove the pan from heat and let the mixture cool completely (about 5 minutes).

   Time: PT5M

9. Assemble Brick Rolls

   Place a brick leaf on a clean surface. Spoon a thin line of filling onto the lower third, fold the two side edges over, then roll tightly toward the top edge.

   Time: PT5M

10. Seal Edges

    Seal the final edge with a dab of melted cheese or a simple flour‑water paste (1 Tbsp flour mixed with 2 Tbsp water).

    Time: PT2M

11. Pan‑Fry the Rolls

    Add a thin layer of sunflower oil to the pan over medium‑high heat. Fry the assembled rolls, turning once, until golden brown on both sides, about 8 minutes total.

    Time: PT8M

    Temperature: medium-high

12. Drain and Serve

    Transfer the fried rolls to paper towels to absorb excess oil. Serve hot while crisp.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: Leek
• Instead of Carrots: 2 large carrots, parsnips
• Instead of Zucchini: yellow squash
• Instead of Mushrooms: cremini mushrooms, shiitake
• Instead of Garlic: garlic paste
• Instead of Ground Beef: ground chicken, ground turkey
• Instead of White Cheddar Cheese: mozzarella, Swiss cheese
• Instead of Fresh Cilantro: parsley
• Instead of Sunflower Oil: vegetable oil, canola oil
• Instead of Brick Leaves (Spring‑Roll Wrappers): rice paper, phyllo sheets

Equipment Needed

• Frying Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Spoons
• Paper Towels
• Plate or Tray

Critical Steps — Do Not Skip

• Sauté onion and carrots until fully softened (Step 3).
• Cook ground beef until no pink remains and reaches 71 °C (Step 6).
• Allow cheese to melt without stirring (Step 7).
• Seal the brick roll edges properly to prevent opening during frying (Step 10).
• Pan‑fry rolls until golden brown on both sides (Step 11).

Chef Tips from the Video

• For extra aroma, toast the cumin and paprika in a dry pan for 30 seconds before adding to the meat.
• A pinch of smoked paprika adds a subtle smoky depth.
• If you like heat, stir in a small diced chili with the garlic.

Troubleshooting

Storage

Refrigerator: Store the cooked filling in an airtight container for up to 3 days. Assembled rolls can be kept refrigerated for 1‑2 days before reheating.

Freezer: Freeze uncooked assembled rolls on a tray, then transfer to a zip‑top bag. They keep for up to 1 month. Fry from frozen, adding a few extra minutes.

Room temperature: Do not leave assembled or fried rolls at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling up to step 8 and refrigerate; assemble rolls just before cooking.
• Assembled rolls can be frozen raw and fried directly from frozen for a quick snack.

Frequently Asked Questions