Rosemary Rice Roll-Ups

Geniale Genie's Note:

Tofu sheets (also known as yuba or bean-curd/tofu skin) can be easily found in most Asian markets, in the refrigerated section - usually next to the tofu. They could probably be replaced by won-ton wrappers or other similar sheet. I recommend cooking the rice in advance, so you don't have to wait for it to cool. Very nice with a yogourt or sour cream based dip (ex. tzatziki).

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 rolls

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 teaspoon margarine
• 1 cup cheddar cheese , grated
• 1 tablespoon fresh rosemary leaf (heaping)
• 3 green onions , sliced
• 1 egg
• 1 egg , separated
• 1 (180 g) package tofu , sheets

Directions:

1. Cook rice in vegetable broth and margarine.
2. Mix cheese with rosemary, green onions, whole egg + 1 egg white and rice (when it is cool enough to handle).
3. Cut tofu sheets into 3-inch squares (approximately).
4. Preheat oven to 350°F.
5. Place 2 tablespoons of the rice mixture on the edge of a square. Roll up and seal by brushing a little of the egg yolk. Place on a lightly greased baking sheet, seam side down.
6. Repeat with remaining mixture. Brush tops with the rest of the egg yolk.
7. *Bake 15 minutes then set oven to "broil" and bake another 3 to 5 minutes, until golden and crisp.
8. NOTE: If desired, you can skip the baking part and fry the rolls.