Chinese Rolls From the Steamer

For the Chinese rolls, cook spelt meal and water in an unperforated cooking container (at 100°C for 6 minutes or at 120°C for 3 minutes).

Dice the bell bell pepper and onion, place in a perforated cooking container and continue cooking with the spelt meal (at 100°C for 4 minutes).

Blanch the large leaves of Chinese cabbage in a perforated cooking container (at 100°C 2 minutes).

Mix all other ingredients with the already cooked ingredients, season with salt and pepper. Put on the Chinese cabbage leaves, roll up and cook the Chinese rolls again (at 100 °C 4 minutes).

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