Rice-filled Pancake Rolls
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅞ cup Basmati rice
- 5 Tbsps vegetable oil
- 1 stick Celery (thinly sliced)
- 4 scallions (finely chopped)
- 1 clove garlic cloves (pressed)
- 1 red pepper (finely diced)
- 1 red chili pepper (finely chopped)
- ½ tsp Cumin powder
- ½ tsp Ginger powder
- 2 Tbsps fresh cilantro (chopped)
- 2 Tbsps lemon juice
- 2 Tbsps soy sauce
- 8 eggs
- 16 Chives
Preparation steps
1.
Put the rice in a pan with double the quantity of water and a little salt. Bring to the boil, cover and cook over a low heat for around 20 minutes, then remove from the hob, uncover and leave to cool.
2.
Heat 1 tbsp oil in a frying pan and add the celery, spring onions, garlic, pepper and chilli. Stir in the cumin and ginger and fry for 3-4 minutes, stirring, then leave to cool.
3.
Mix the vegetables, coriander leaves and lemon juice through the rice and season to taste with soy sauce and ground black pepper.
4.
Whisk the eggs with a little salt and 1/2 cup mineral water in a bowl. In a small frying pan (approx. 18 cm in diameter) make 8 thin omelettes from the mixture. Leave to cool.
5.
Blanch the chives in boiling water for a few seconds, quench in cold water and drain.
6.
To serve, divide the rice mixture between the omelettes, roll up and wrap 1 chive around each end of each omelette. Cut the rolls in half on the diagonal and arrange on a platter. Serve with soy sauce if desired.
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