Saute the finely chopped onion in 1 tbsp oil. Then add the rice and stir. Once the rice is sauteed, add the chicken broth and cover with a lid. Leave it to boil on low heat for about 20 min.
Once you remove it from the heat, leave it for 5 min. to cool with the lid on. In the meantime, cut the bacon into cubes and mix it with the cooled rice. Then remove the lid and stir well.
Add the egg and spices. Cut the leg of beef into slices 1/2″ (1 cm) thick and tenderize them. Put 1 tbsp of the rice and bacon mixture in each slice and roll them into rolls.
Heat the rest of the oil in a suitable container. Fry the rolls in it after rolling them in flour first. After you've fried all the rolls, leave them in a plate.
Leave about 1/4 of the oil and add the wine and parsley to it. Boil until the mixture is reduced by half. Add the beef rolls, beef broth to it and boil under a lid on low heat about 10-12 min.