| 1 | In saucepan, combine rice, water and salt. |
| 2 | Bring to boil, cover and simmer 30 minutes. |
| 3 | Turn off heat and let sit 10 minutes. |
| 4 | Uncover and cool slightly. |
| 5 | (rice will be sticky). |
| 6 | Cut chorizo and cucumber into long, ? inch wide by 6-inch long matchsticks. |
| 7 | Cut green onions into 6-inch lengths. |
| 8 | Bring large pot of water to boil; add cabbage leaves. |
| 9 | Cook 30 seconds or until leaves are softened. |
| 10 | Rinse in cold water; drain on paper towels. |
| 11 | Trim each cabbage leaf to a 5 x 6-inch rectangle. |
| 12 | Spoon ?cup rice along the 6-inch length of each cabbage leaf, not far from edge. |
| 13 | Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. |
| 14 | Roll up cabbage leaf tightly, brushing ends with oil to seal. |
| 15 | Gently squeeze roll so that filling holds together. |
| 16 | Cut each roll into 1-inch pieces. |
| 17 | Arrange pieces cut- side down on serving dish. |
| 18 | In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. |
| 19 | Spoon over chorizo rollsa and serve at room temperature |
