Spring roll leaf muffins with ground meat

Ingredients

• 300 g Ground beef (Choose ground beef with 15% fat)
• 1 Zucchini (Coarsely grated)
• 1 Carrot (Coarsely grated)
• 1 Red bell pepper (Cut into thin strips)
• 100 g Button mushrooms (Sliced)
• 1 Onion (Finely chopped)
• 2 Garlic cloves (Crushed or minced)
• 2 c. à soupe Olive oil
• 1 c. à café chacune Spices (cumin, paprika, salt, pepper) (Adjust to taste)
• 2 c. à soupe Salty soy sauce
• 1 c. à soupe Thai hot sauce (Optional, to taste)
• 2 c. à soupe Fresh parsley (Chopped)
• 2 c. à soupe Fresh cilantro (Chopped)
• 12 Spring roll leaves (frozen) (Thawed, then cut into 4 pieces each)
• 2 c. à soupe Unsalted butter (Mixed with olive oil to brush the leaves)
• 2 Eggs (Fresh)
• 100 ml Liquid cream (Completely cold)
• 50 g Cream cheese (e.g., Philadelphia)
• 50 g Grated cheese (Gruyère or Emmental)

Instructions

1. Brown the meat

   Heat 2 tbsp olive oil in a sauté pan over medium heat. Add the ground meat and brown it, breaking it up with a spatula.

   Time: PT5M

2. Add the vegetables

   Add the grated zucchini, grated carrot, sliced bell pepper, sliced mushrooms, chopped onion and garlic. Sauté until all the vegetable moisture has evaporated.

   Time: PT7M

3. Season the filling

   Sprinkle with cumin, paprika, salt and pepper. Add the soy sauce, Thai hot sauce, chopped parsley and cilantro. Mix well.

   Time: PT3M

4. Let the filling cool

   Remove from heat and let the mixture cool slightly (about 5 minutes) so it does not cook the quiche custard.

   Time: PT5M

5. Prepare the spring roll leaves

   Thaw the leaves, lay them on a clean cloth and cut each into four equal pieces.

   Time: PT5M

6. Brush the leaves

   Mix the melted butter with a drizzle of olive oil. Brush each leaf piece with this mixture using a pastry brush.

   Time: PT3M

7. Form the shells in the pan

   Place 4 to 6 leaf pieces in each muffin cup, overlapping slightly to form a small bowl.

   Time: PT5M

8. Fill with filling

   Place a tablespoon of filling in the center of each leaf cup.

   Time: PT3M

9. Prepare the quiche custard

   In a bowl, whisk the 2 eggs, add the liquid cream, cream cheese, grated cheese, salt and pepper. Mix until smooth.

   Time: PT5M

10. Pour the custard over the filling

    Fill each muffin to the brim with the quiche mixture.

    Time: PT2M

11. Bake

    Place the pan in a pre‑heated 180°C oven and bake for 30 minutes, until the muffins are golden and the centre is set.

    Time: PT30M

    Temperature: 180°C

12. Unmold and serve

    Remove the pan from the oven, let rest 5 minutes, then gently unmold the muffins. Serve warm, optionally sprinkled with fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g