Sometimes you feel like a tasty snack in between. Whether you want to treat your guests to a fresh sandwich without it being a complete meal, these fresh mini rolls are an ideal solution. Easy to make and very tasteful.
Name of the dish: Fresh spring rolls
Necessities:
1 dl springbok
100 grams of smoked bacon cubes
700 grams of solid potatoes
salt
pepper from the mill
7 hard boiled eggs
2 medium-sized red onions
2 teaspoons of spicy mustard
4 tablespoons of mayonnaise
1 tablespoon of herb vinegar
chives and parsley
Suitable for:
± 10 to 12 small brown hard rolls
Preparation:
Marinate the bacon cubes for 10 minutes in the beer. Bring water with a little salt to the boil. Meanwhile, peel the potatoes, cut into cubes of about 1.5 cm. and cook in just 5 to 8 minutes just until done. Drain them in a colander and immediately rinse them with cold water so that they do not cure. Remove the bacon from the marinade and carefully pat dry. Fry them in a non-stick pan until golden brown and crunchy and let them drain on kitchen paper. Cut the onions finely. Cut 5 of the hard-boiled eggs into pieces.
Scrape all ingredients carefully without crushing them. Add pepper and salt to taste,
Stir in a dressing of mustard, mayonnaise, spice vinegar and 1 to 2 tablespoons of navy water. (You can adjust the proportions to taste)
Pour the dressing over the salad and gently spoon over again. Cut the breadcrumbs from the buns and hollow them out. Leave enough bread crumb so that the wall is not too thin. Spoon the salad in the rolls. Garnish with a piece of egg, chopped chives and a sprig of parsley and finally put the cap back on.
Serve the sandwiches immediately so they have a crispy bite.
If you would like to prepare the dish in advance, put the salad away and fill up the sandwiches (just pop in the oven) at the last minute.
Delicious with a glass of Spring Bock.