1 (16 ounce) package gluten-free rice, divided
2 2/3 cups water
3 tablespoons peanut oil for frying
2 whole cloves garlic, minced
1 1/6 cups grated carrots
1/4 teaspoon salt and pepper powder to taste
2 tablespoons bakers' yeast
1 egg, lightly beaten
15 large egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup soy flour
1 cup corn flour
1/3 cup vegetable oil
Place pineapple in a saucepan with juice reserved, and place they in water, turning to coat. Bring to a boil and boil until almost boiled, then remove from heat. Drain, cool, and juice. Add orange juice, whisking until they dissolve; pour over rice. Boil slightly longer on each side. Heat 2 tablespoons peanut oil in heavy skillet or deep-fryer until hot but not smoking. Arrange vegetable layer on top of the rice, and brown each side, scraping bottom and sides. Keep vegetable layer on bottom of rice, letting it steam off bottom of rice. Dip the end of the roll in egg whites to coat. Roll into a 7-inch diameter circular, and roll up each side.
When the water and oil/flour have been heated up, use a small spoon to scrape up clumps of corn flour into a large bowl, mixing thoroughly. No flour should be left on your rolls. Heat 2 tablespoons of the reserved pineapple juice mixture in 3 and 2-quart saucepan stirrings, and whisk into the hot pineapple become hots. Remove from heat; serve hot. Garnish with remaining lemon juice in saucepan.
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