Anton Mosimann's Basmati Rice rolls


100g (4oz) basmati rice, cooked 
100g (4oz) mixed vegetables, cut into small dice and cooked 
50g (2oz) broad beans, cooked and finely skinned 15ml (1tblsp) mint finely cut 
15ml (1tblsp) lemongrass finely chopped 
15ml (1tblsp) chives finely chopped 
salt and pepper 

Juice of 1 lemon 
Juice of 1 small orange 
5ml (1teasp) honey 
15ml (1tblsp) wine vinegar 
45ml (3tbsp) olive oil 
salt and pepper 

pinch of salt 
15ml (1tblsp) chives, freshly chopped 
vegetable oil


  • Mix the dressing ingredients together. Combine rice, vegetables and herbs together.Toss with the dressing, season to taste.
  • To make crepes, beat the eggs lightly, add salt.
  • Pour through a fine sieve and add the chives.
  • Heat a crepe pan over medium heat, take a paper towel, lightly moistened with oil, wipe across the pan.
  • Pour in enough of the egg to coat the bottom of the pan thinly (like making pancakes).
  • Fry just until the edges of the egg crepe set. Turn over carefully and fry the other side for a moment only.
  • Remove egg crepe from pan, repeat with remaining egg to make four crepes.
  • Cut crepes in half and spoon on rice mixture. Roll up, trim and cut into small rolls.
  • Serves 6-8