Paper Chef round 20! I found the list of ingredients at Tomatilla! rather challenging. Especially as I wasn't going to have a chance to get to the shops before the deadline. Luckily, I was able to approximate the required ingredients :
Black fermented soy beans,
Something that reminds you of Africa
with the following :
Soy sauce - fermented soy beans, isn't it?!
Stock, made from a chicken including the giblets - a cop out perhaps, but mainly just doing what I am told!
Rice - I chose to use wild rice, because it is something that Africa can claim as indigenous.
For the wrappers, makes about 8
1 cup of rice flour
pinch of salt
Mix the ingredients together to form a stiff pasta like dough adding water as required. Knead until smooth. Rest for at least 30 minutes. Divide into eight and roll as thinly as possible.
1 onion, chopped
2 cloves of garlic, minced
One carrot, grated
1/2 cup of wild rice
1 cup chicken stock
1 teaspoon szechuan peppercorns, crushed
Handful of cabbage, shredded
Saute the onion and garlic until soft and turning golden, add the carrot, peppercorns and rice, stir well. Add the stock, bring to the boil and then turn down to a simmer until the rice is cooked, and the liquid is absorbed about 30 minutes. If too much liquid remains, add a bit of cornflour slacked with a wee bit of cold water to thicken the sauce. Stir in the cabbage.
Divide the filling among the wrappers, but do not over fill (you might have some filling left over). Roll into rolls or parcels. Brush with sesame oil and bake at 200°C for about 20 minutes or until golden and crispy.
Serve with a dipping sauce made to your taste with chilli sherry and soy sauce.
Et voila! African inspired egg rolls - Thanks Owen!