Drain vine leaves
Mix green onions and herbs in a mixing device.
Mix meat with all the herbs, add pepper, paprika and salt.
Add the washed rice and the egg and knead the composition well.
When all ingredients are well-mixed, bring the drained leaves, put about a teaspoon meat mixture in the middle and start making rolls
Don't roll the leaves too tight
Tuck in the ends
Put a little oil in a crock pot (if you can use a dutch oven instead of a regular pot the recipe will taste fabulous!)
Place some leaves at the bottom of the pot then put a layer of stuffed vine rolls
Put some tomato paste in between the rolls and gradually place more layers in circles until all rolls are in
Finally, pour a cup of tomato juice and water to cover all layers
Cook over very low heat with a lid on, for about 2 hours
Turn off heat and leave the rolls in a few more minutes before serving
They are really delicious with sour cream or yogurt, pickled chilli and polenta.