2cans of tunadrained (nett weight of around 280 gr)
4 tomatoesfinely chopped
1small leekfinely chopped
5fresh red chili pepperscrushed and very finely cut. If you want it spicy leave the seeds in.
75gramsanten or some coconut milk
oil for frying
Place the rice with the kaffir lime leaves in a big pot and add as much water that it is under by two fingers thick . Bring to the boil and let it cook for about 20 minutes or until done. Drain and set aside to cool.
Fry the onion until they are soft in the oil. Add all the other ingredients and bake until most of the moisture is gone.
Remove the kaffir lime leaves from the rice.
Place a sheet of wrapping foil on the kitchen counter and ad about 4 tablespoons of the rice on top. Make it into a rectangle of around 12 by 8 centimeters.
Now place a small tablespoon of the filling in the middle. See photo above.
Fold the rice around it so the filling is in the middle using the wrap to guide it along. Make a tight roll of the rice and twist the ends closed.
Continue until you've used everything.
Place the ricerolls in the fridge and leave to cool. Cut in pieces if you want or eat as a snack. you can also heat them in the microwave prior to serving.