Ingredients

• rice pancakes about 20 cm in diameter
• 200 g ground beef or pork
• seasoning for ground meat*
• 1 cup cooked rice
• 4 tablespoons chopped parsley
• 6 tablespoons sesame seeds
• oil for frying
• soy sauce for dipping or dark rice vinegar or the sauce below

Dipping sauce:

• 1/3 cup soy sauce
• 1/3 cup rice vinegar or wine vinegar
• 1 tablespoon sesame oil
• 1 chili pepper, chopped
• 1 tablespoon chopped cilantro

Preparation

1. On a pan with 2 tablespoons of oil, thoroughly brown the ground meat to tenderness. Add water or broth if it starts to stick to the pan. Season with spices. Add the cooked rice and warm together for a moment.
2. Dip the pancakes in hot water (about 30 seconds) and when they soften, lay them out on a wet clean cloth, one next to another. You can use 2 sheets per pancake, laid one on top of the other.
3. Divide the filling into portions. In the center of each pancake, lay the filling, sprinkle with parsley, wrap the dough from one side over the filling, fold the sides of the pancake to the center, and finally wrap the pancake to the end (roll like traditional egg rolls). Roll in sesame seeds.
4. Until frying and serving, keep the pancakes under a wet, clean cloth. Lightly fry in oil or olive oil until crispy.
5. Serve with soy sauce in a separate small bowl. Pancakes are best eaten with your fingers, dipping in sauce.