Steamed Spring Rolls with Rice and Vegetable Filling

In a saucepan, bring the broth to a boil. Add the rice, reduce to a simmer and cook over low heat until the rice is tender, about 45 minutes. Rinse, trim and thinly slice the scallions. Rinse, peel and finely chop the carrot. Remove the fennel fronds and stalks, halve the bulb and remove the core. Cut the fennel bulb into thin strips  Rinse the parsley, shake dry and chop finely. Heat the butter in a saucepan, add the vegetables and sauté everything for 3 minutes. Stir into the cooked rice and season with pepper.

Dampen 4 kitchen towels in cold water, wring out and place 2 dampened towels next to each other on the work surface. Place 2 rice paper sheets on the towels and cover with the two remaining damp towels. Let stand until softened, about 15 minutes. Repeat with all the rice paper.

Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, run under cold water, peel and coarsely chop. Peel the onion and garlic and chop finely. Rinse the thyme, pluck the leaves from the stems. Heat the oil in a pan and saute the onion, garlic and thyme until the onion is translucent. Add the tomatoes and simmer until lightly thickened, about 10 minutes.

Divide the rice-vegetable filling among the dampened rice paper sheets, placing the filling in  the center and shape into a rectangle. Fold the two sides of the rice paper over the filling and then roll up, pressing the edges to seal.

Set a steamer over a pan with simmering water to come just below the steamer. Place the rice rolls in the steamer, cover and steam until the rice paper is translucent, about 5 minutes.