Unpack leaves drain and place into large sink of cold water, carefully separating them and leaving them to soak while we prepare all other items.

In a large wok or frying pan, add 3/4 of the oil and sauté onions for 5 mins,

Remove from the heat and add all the rest of the prepared dry ingredients, mix well

Remove the leaves from the water, stack into 2 size piles very small for patching and large for full leaves. Stack them dull side down as this is the side we will put the filing into. After few minutes press the flat of your hand onto the plate to remove any extra water.

Once the wok mixture has cooled. Place a leaf down vain/dull side up, with the point facing away from you.
Place 1-2 teaspoons of the filing into the centre of the leaf, roll away from you half the way down the leaf, then fold in the sides and then continue until you have a small parcel. "Do not roll too tight as the rice needs to cook and expand. If any leaves tear just use the very small ones to patch the inside holes."

Place leaf seam-side down into a deep sauce pan, continue until you have finished all the parcels, stacking them nearly with a little room for slight expansion.

Add all the wet ingredients including the remainder of the oil. When adding the cold water use just enough to cover the leaves. Place a plate or flat lid on the top of the prepared leaves. Cover with second lid or tin foil.

Bring the pan to the boil then turn down to the lowest setting and leave for 60mins. Then turn off the heat and leave the pan until cool.

I like to keep any remaining liquid at the bottom of the pot as a dipping liquid, it can be diluted with a little cold water abs lemon juice.
Serve with lemon wedges.

Enjoy.
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Thank you
BLACK BELT CHEF.