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Tyrolean Summer Rolls with Pork Belly and Veggie Tyrolini

40 minutes
Back to overview

Tyrolean Summer Rolls with Pork Belly and Veggie Tyrolini

40 minutes
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Ingredients for 2 people:

80g glass noodles
1 pkg. HANDL TYROL Veggie Tyrolini Classic / Jalapeno Chili or Herb Tomato
4 slices HANDL TYROL Tiroler Speck PGI Pork Belly
Black pepper, salt
1 carrot
1 mini cucumber
1 handful fresh red cabbage
1 tsp sugar
2 tbsp rice vinegar
8 rice paper sheets
8 tsp vegan mayonnaise (optional)
2 handfuls mung bean sprouts

For the peanut-sauce:
40g roasted peanuts, unsalted
1 tbsp yellow curry paste
2 tbsp soy sauce
approx. 180ml coconut milk
1 tsp peanut oil
½ lime
1 tsp sugar

approx. 2 tbsp black sesame seeds
½ bunch cilantro
4 tbsp soy sauce for dipping

For the vegan alternative: Our Veggie Tyrolini in three delicious flavours Veggie Tyrolini Tomo Kraut


Level of difficulty:
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  1. Bring water to a boil in a pot, remove from heat, and soak the glass noodles for about 5 minutes.
  2. Meanwhile, wash the cucumber and peel the carrot, then cut both into fine strips. Finely slice the red cabbage. Marinate the carrot strips in a bowl with salt, sugar, and vinegar. Salt the remaining sliced vegetables.
  3. Drain the glass noodles. For the sauce, finely chop the peanuts. Briefly roast the curry paste in a small pot, then deglaze with soy sauce and coconut milk. Add lime juice, chopped peanuts, and peanut oil, stirring well. Season with sugar and salt and let simmer over medium heat for about 10 minutes.
  4. Fry the Pork Belly in a pan without fat. For the vegan option, halve about 8 Veggie Tyrolini.
  5. Pour lukewarm water into a pan and soak each rice paper sheet for about 10-15 seconds (it shouldn't become too soft). Place on a clean surface (e.g., a large, flat plate). For each roll, place a small portion (approx. 20g) of glass noodles lengthwise in the center of the rice paper, add mayonnaise if desired, and a small amount of carrot strips, cucumber strips, red cabbage, Pork Belly or Veggie Tyrolini, mung bean sprouts, and cilantro leaves on the glass noodles.
  6. Fold the top and bottom of the rice paper slightly inward over the ingredients to form the side edges. Then fold in the left side and roll from left to right to create a neat roll. Repeat for the remaining rolls. Halve the summer rolls and place them in a bowl with the open end facing up, garnished with black sesame seeds and cilantro.
  7. Serve with the peanut dip.

Tip: Stack ingredients lengthwise on the rice paper to avoid piercing the rice paper.

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