Rosemary Rice Roll-Ups

• 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

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 350F.
5. Place 2 tablespoons of the rice mixture on the edge of a square.
6. Roll up and seal by brushing a little of the egg yolk.
7. Place on a lightly greased baking sheet, seam side down.
8. Repeat with remaining mixture.
9. Brush tops with the rest of the egg yolk.
10. *Bake 15 minutes then set oven to "broil" and bake another 3 to 5 minutes, until golden and crisp.
11. NOTE: If desired, you can skip the baking part and fry the rolls.

basmati rice, vegetable broth, margarine, cheddar cheese, rosemary leaf, green onions, egg, egg

Taken from www.food.com/recipe/rosemary-rice-roll-ups-388536 (may not work)