Servings:
1
Prep time:
15
Cooking time:
50
INGREDIENTS
- For the filling:
- -1 white cabbage
- -3 carrots
- -1 fennel
- -1 onion
- -1 clove of garlic
- -3 peeled tomatoes
- -1 tablespoon oregano
- -extra virgin olive oil
- -salt
- For the rice paper rolls:
- -100g rice flour
- -100g wheat flour
- -salt
INSTRUCTIONS
- Prepare all the veggies. Remove the external leaves of the fennel, the onion and the cabbage, peel the carrots. Slice all the veggies (throw the center part of the cabbage away) and keep them separated.
- Heat 2-3 tablespoons of oil in a wok or a high pan, sauté the garlic for a few minutes. Remove it and add the onion, then, after a few minutes, add the carrots, then the fennel and finally the cabbage. Cover with a lid and cook the veggies for 15 minutes. Now it’s time to add the chopped tomatoes, the oregano (or thyme) and a pinch of salt. Keep cooking for 10 more minutes, remove from the heat and let it cool.
- Sift the rice and the wheat flour, add a couple pinches of salt and gradually incorporate about 350 ml water until you get a liquid and creamy batter. Heat a non stick pan or a 22cm flat waffle iron, pour a spoonful of batter and spread it all over the base to create a very thin layer. Let it cook, then carefully lift it and remove it from the pan. Repeat until you obtain 8 rice papers.
- Place the wafers on the countertop and distribute a spoonful of veggies on top, fold the lateral edges on the filling, then roll the wafer, letting the edges stick together to obtain a small sealed packet.
- Place the rolls on a baking tray covered with oiled parchment paper, brush them with a few oil and bake them at 180°C for 20 minutes. If you prefer, you can also fry the rolls with peanut oil. Serve them hot, decorating the plates with some slices of carrot and fennel.
