I like visiting this market very much. It is near my workplace and held once a week. It is quite small - maybe 20 stalls, but you can buy everything for great meals: fresh seasonal vegetables, herbs, fruits, meat products, fish, poultry, game, cheese, bread, flowers, jams, fruit juices and so on.
But now to the rolls. For the rolls I used up the chard leaves only. The long stems will be made into another dish these days.
First I cooked the millet. Millet will take a few minutes longer than rice, but the cooking method is nearly the same:
Boil up 1 cup millet and 2 cups of water with a little salt.
Skim the foam and simmer on low heat, covered with a lit about 30 minutes or until the millet grains are soft and tender, the water evaporated and soaked up. Let cool down (can be made beforehand and stored in the fridge).
I blanched the chard leaves in boiling water with a little salt, just for a few seconds, afterwards I patted them dry with paper towels, cut the leaves lengthwise into in halves and removed the thicker parts of the middle vein. Instead of chard one could use chinese cabbage or crisp pointed cabbage too. No need for chard but if there is any swiss chard or red leavy chard available I would rather always vote for chard. These kinds of chards have tender and soft leaves and they taste very nice.
For the stuffing:
- Crumble 125 g firm tofu into very small crumbles,
- chop 1 scallion finely,
- cut 1 pointed red bell pepper into small dices,
- cut 1 carrot into small dices,
- grate 1 small knob of ginger and 1 garlic glove,
- beat 1 egg lightly.
Mix together by hand with the millet until well combined while adding:
- 2 tablespoons soy sauce,
- 1 teaspoon roasted sesame oil,
- 1 small pinch Chinese 5-spice powder,
- 1 pinch chilli flakes,
- 1 ½ teaspoons brown sugar.
The stuffing is soft but not that sticky – good to handle.
I took 1 ½ ping pong ball sized amount of stuffing for each roll. The chard leaves were cut into halves lengthwise beforehand (cut off the middle vein!), 1 ball for 1 leaf half and rolled it up while tucking in the leaf sides.
After using up all stuffing I put the rolls into a big steamer and steamed them about 20 minutes on medium high temperature.Before slicing, let the rolls cool down completely: while still hot / warm the filling is way too soft (you could eat it with a spoon) and serve with Sweet Thai Chilli sauce or other dipping sauces: In this picture Thai chilli sauce and melanesian mango pour over sauce. This dish is low fat and incredible healthy concerning vitamin and mineral intake.