What are the main ingredients in Asian Ostrich Mince Roll-ups?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Asian Ostrich Mince Roll-ups?

Calories: 888, Carbs: 105 grams, Fat: grams, Protein: 49.3 grams, Sugar: 27.5 grams, Salt: 1943 grams

How do I prepare Asian Ostrich Mince Roll-ups?

ON A ROLL, CHEF!: Fill the toasted rotis with the mince, the pepper strips, and the cucumber rounds. Scatter over the chopped herbs and the sesame seeds. Roll up and dig in, Chef! QUICK PREP: Rinse, pick, and roughly chop the fresh herbs. MAKE THE MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final minute, mix through the Asian sauce (to taste) and the edamame beans. READY THE ROTIS: Place a pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.

What should be prepared from my kitchen to make Asian Ostrich Mince Roll-ups?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Asian Ostrich Mince Roll-ups

Name: Asian Ostrich Mince Roll-ups
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Toasted rotis are filled with Asian-style ostrich mince, crisp pepper strips, plump edamame, and cool cucumber rounds. Finished off with a scattering of coriander & basil, and a sprinkle of sesame seeds for added crunch.

Asian Ostrich Mince Roll-ups

with sesame seeds & fresh coriander

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Cucumber
Edamame Beans
Free-range Ostrich Mince
Fresh Basil
Fresh Coriander
Ostrich
Rotis
UCOOK Asian Sauce
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

READY THE ROTIS
Place a pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
MAKE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final minute, mix through the Asian sauce (to taste) and the edamame beans.
QUICK PREP
Rinse, pick, and roughly chop the fresh herbs.
ON A ROLL, CHEF!
Fill the toasted rotis with the mince, the pepper strips, and the cucumber rounds. Scatter over the chopped herbs and the sesame seeds. Roll up and dig in, Chef!

Rotis - 2
Free-range Ostrich Mince - 150g
UCOOK Asian Sauce - 1 unit
Edamame Beans - 40g
Fresh Coriander - 3g
Fresh Basil - 3g
Bell Pepper - 1
Cucumber - 50g
White Sesame Seeds - 10ml

Download the Recipe

Serves 2

READY THE ROTIS
Place a pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
MAKE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final minute, mix through the Asian sauce (to taste) and the edamame beans.
QUICK PREP
Rinse, pick, and roughly chop the fresh herbs.
ON A ROLL, CHEF!
Fill the toasted rotis with the mince, the pepper strips, and the cucumber rounds. Scatter over the chopped herbs and the sesame seeds. Roll up and dig in, Chef!

Rotis - 4
Free-range Ostrich Mince - 300g
UCOOK Asian Sauce - 2 units
Edamame Beans - 80g
Fresh Coriander - 5g
Fresh Basil - 5g
Bell Pepper - 1
Cucumber - 100g
White Sesame Seeds - 20ml

Download the Recipe

Serves 3

READY THE ROTIS
Place a pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
MAKE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, mix through the Asian sauce (to taste) and the edamame beans.
QUICK PREP
Rinse, pick, and roughly chop the fresh herbs.
ON A ROLL, CHEF!
Fill the toasted rotis with the mince, the pepper strips, and the cucumber rounds. Scatter over the chopped herbs and the sesame seeds. Roll up and dig in, Chef!

Rotis - 6
Free-range Ostrich Mince - 450g
UCOOK Asian Sauce - 3 units
Edamame Beans - 120g
Fresh Coriander - 8g
Fresh Basil - 8g
Bell Peppers - 2
Cucumber - 150g
White Sesame Seeds - 30ml

Download the Recipe

Serves 4

READY THE ROTIS
Place a pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
MAKE THE MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final minute, mix through the Asian sauce (to taste) and the edamame beans.
QUICK PREP
Rinse, pick, and roughly chop the fresh herbs.
ON A ROLL, CHEF!
Fill the toasted rotis with the mince, the pepper strips, and the cucumber rounds. Scatter over the chopped herbs and the sesame seeds. Roll up and dig in, Chef!