Rice Paper Pouches

Ingredients

• 100 g round grain rice
• 200 g vegetable broth (from the jar)
• 2 Spring Onions
• 1 Carrot
• 1 bulb fennel
• 1 bunch parsley
• 1 tbsp butter
• 24 rice paper sheets
• 1 kg tomatoes
• 1 onion
• 1 Garlic clove
• 3 sprigs fresh thyme
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Boil the rice in vegetable broth once, then simmer on low heat for 45 minutes until it absorbs. Trim and wash spring onions, slice into thin rings. Peel, wash, and dice carrot finely. Remove fennel fronds, halve, trim stalks, wash, and cut into fine strips. Wash parsley, shake dry, and chop finely. Heat butter in a pot, add vegetables, sauté for 3 minutes. Mix everything with the cooked rice and season with pepper.

2. 2.

   Soak four kitchen towels in cold water, wring out and lay two side by side on the work surface. Place two rice paper sheets on top of each towel, cover with other damp towels. Let soften for 15 minutes.

3. 3.

   Heat tomatoes over boiling water, shock in cold water, peel, roughly chop flesh. Peel onion and garlic, finely mince. Wash thyme, pluck leaves from stems. Heat oil in a pan, sauté onion, garlic, and thyme. Add tomatoes and simmer for 10 minutes.

4. 4.

   Spread rice‑vegetable filling on the rice paper sheets, placing each portion in the center and forming a square block. Fold the sheets to create small packets. Brush edges with water and seal together.

5. 5.

   Fill a pot with a rack to finger height, add water, bring to boil. Place rice rolls on the rack, cover, and steam for 5 minutes.

6. 6.

   Season tomato sauce with salt and pepper and serve alongside the rice rolls.