2 red peppers
2 large cups perfumed basmati rice
2 cups water to cook the rice
4 fresh vegetables rolls (My Chinese store prepares it for me)
Sunflower seed oil for frying
White vinegar, 1 tablespoon
Sugar, 3 tablespoons
Tomato sauce, 80 grams
Water, 2 tablespoons
Dice the peppers. In a frying pan with high boards pour the two tablespoons of water, vinegar, sugar and pepper. Let cook for 8 minutes.
In another pan bring to boil the 2 cups of water, then pour the rice. Cook and stir until the water has evaporated. Turn off the heat and close the pan with a lid, stirring 2 times.
Meanwhile, pour the tomato sauce and allow to cook until the sweet and sour peppers are well cooked.
In a wok put the sunflower seeds oil, just enough to float the rolls, then bring to boil and fry until the rolls have a nice crust.
At this point the rice should be cooked. Remove the rolls and place them on paper towels for a moment. Serve dishes like in the photo with a bit of soy sauce or chilli sauce as desired.