Soak the rice husks in 1 cup hot water. Once they swell, drain them. Season with salt.
Saute the cleaned and finely chopped dock in oil.
Lay out the phyllo pastry and smear each sheet with the rice stuffing, put some of the sauteed dock in them and wrap them into rolls.
Smear with beaten egg yolk, cut them into small rolls and arrange in an oiled oven dish. Bake until golden in a heated oven.