Asian Chinese cabbage rolls

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1.

Clean, wash and roughly grate the carrots. Bring 400 ml of salt water to the boil. Add the rice and cook covered over medium heat for about 18 minutes. In the meantime, wash the cabbage leaves, put them in boiling water and simmer for about 2 minutes. Carefully lift out of the water and allow to drain well. Wash the chives and simmer in the water for 2 minutes. Wash the coriander, pat dry and pluck the leaves from the stems. Cut the stem of the cabbage leaves flat. Place a slice of turkey breast slices on each cabbage leaf, distribute the carrots evenly on top and top with coriander. Fold the sides of the cabbage leaves in towards the middle, then roll up. Tie up with a stalk of chives. Heat the broth in a large saucepan, simmer the rolls in it over low heat for 3-4 minutes. Serve the rolls garnished with lime and lemon leaves as desired. Add rice and Chinese sauce extra

2.

Tip: You can also steam cabbage leaves and chives in a bamboo steamer. Put the steamer in a saucepan filled with a little water. Bring to the boil and steam over medium heat for about 3 minutes