I haven’t eaten fried food in a long time. Maybe when I’m out in the city I still indulge in a portion of fries 2 times a year, but at home I don’t fry anything anymore. With one exception: these rice spring rolls. They would probably turn out good in the oven as well, I have adapted recipes that are traditionally fried, but they would not have such a crunchy texture and the rich taste of coconut oil that are an integral part of the flavor of this dish. I fry them patiently, on low heat and with a lid, so they don’t smoke or burn.
Ingredients (for 12 pieces/2 servings):
- 80 grams of whole rice
- A large onion
- 3-4 cloves of garlic
- A bell pepper
- 100 grams of mushrooms (optional)
- 30 grams of coarsely ground sunflower seeds or walnuts
- A bunch of dill
- Half a can of tomatoes in broth
- A teaspoon of salt
- A teaspoon of spicy curry
- A teaspoon of apple cider vinegar
- 2 large spoons of coconut oil
- 12 rice sheets
Method of preparation
The rice is soaked a few hours before, then washed and boiled. It doesn’t matter how much water we put in, because we will drain the excess when the rice is cooked. Boil until the grain of rice squishes between your fingers with some resistance, 10-15 minutes. In the meantime we take care of the vegetables. Onion and pepper are finely chopped, garlic is crushed, then it is also finely chopped, dill is the same. If the pieces of tomatoes in the broth are too big, we also chop them up. In a pan (I have a cast iron one with a lid), put a spoonful of coconut oil, heat it well, then put the onion and garlic, put the fire on low and put the lid on. After about 5 minutes, add the well-drained rice, and after another 5 minutes, the tomatoes in the broth and the mushrooms (I put canned mushrooms. If you don’t like the mushrooms, you can skip them). Leave for another 5-10 minutes, season with salt, spicy curry, fresh dill and a teaspoon of apple vinegar. Now we also put the seeds or nuts, which we added for the crunchy texture. Mix well, turn off the heat, remove the lid and let it cool for a few minutes.
We take a flat dish, a basin or a tray, which has the size of the bottom slightly larger than a rice sheet, we put 2-3 fingers of cold water in it. In it we will soak each rice sheet in turn, for about a minute, that is, as long as it takes us to roll the previous roll. We put the sheet in water immediately after removing the previous one, which we place on a flat surface, put a spoonful of the filling and roll it. We handle the sheets carefully, they break quickly, both dry and wet. How do we run them? We put the filling at the top of the sheet, towards us, that is. We leave about 2 cm of free sheet. We raise these 2 cm and cover the filling. We roll (carefully) the sheet once more, then bring the ends over the rolls and roll to the end. We put the roll on a plate and repeat the operation until we finish the composition. You should get 12 pieces.
