Bring the milk to the boil, then add the roasted rice pudding and simmer over a low heat for 25 minutes. Wash the lemon with hot water and peel a 1 x 6 cm piece from the peel with a peeler and add to the rice pudding. When the rice pudding is ready, add 35 g of cane sugar and the bourbon vanilla sugar. Let cool for 30 minutes, then chill for 3 hours. Or longer.
Wash and clean 200 g strawberries, then cut into 0.5 cm pieces.
Put 40 g coconut in the cold rice pudding and mix in so that it becomes a firm mass. Place the remaining desiccated coconut on a flat plate.
Place 1 sheet of rice paper completely in warm water for 30 seconds. Then place on a bamboo mat or baking paper. Put 1/4 rice pudding on top, spread evenly, leaving a 4 cm edge at the top, otherwise a 0.5 cm edge. Spread 1/4 of the strawberries 3 cm from the bottom edge as approx. 2 cm wide horizontal strips. Roll up the roll tightly from below, first fold the lower piece over the filling and then roll up further. Roll the roll in coconut and chill for another 30 minutes.
For the sauce, wash and clean the remaining 200 g strawberries. Put in a blender, add 1 tablespoon of cane sugar and puree.
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