Red Lentils in Rice Leaf

Boil the lentils with water and turmeric and cook at low temperature with closed lid for about 20 minutes until soft.

In the meantime, peel and chop the onion and garlic. Remove the peel from the ginger and grate. Halve pepper, remove all seeds, rinse and chop finely.

Heat oil in a large frying pan. Saute garlic, ginger, onion and pepper in it at low temperature for about 3 min while stirring. Add lentils, clear soup , sherry vinegar and soy sauce. Season with salt, pepper and cumin and make over high to medium heat, stirring frequently, until liquid is almost evaporated. Remove from heat; stir in yogurt.

Cool filling.

Prepare the rice paper sheets: Fill a baking dish with cold water, it must be large enough for the rice paper sheets to lie flat in it. Pour in a rice paper sheet and dip it into the water a few times with your fingertips until it is completely covered. Flatten the sheet just enough so that it can be rolled. Take out a little drain and lay out on the surface. One unit filling on the rice sheet form. Fold rice sheet from right to left, top and bottom over filling. So that a small parcel is formed. Fill remaining sheets in the same way, place parcel on greased baking sheet and brush with beaten egg yolk. Place the baking tray in the cold oven on the middle shelf.

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