Cooking Index - Cooking Recipes & IdeasBean Curd Rolls Recipe - Cooking Index

Bean Curd Rolls

Cuisine: Chinese
Courses: Starters and appetizers, Vegetarian
Serves: 6 people

Recipe Ingredients

1 cup 160g / 5.6ozUncooked short grain rice
6   Dried shiitake mushrooms
1 tablespoon 15mlVegetable oil
1   Garlic clove - minced
1/2   Carrot - cut into 1" slivers (small)
3   Asparagus tips - cut into
1   -- diagonally
1/4 cup 59mlSlivered bamboo shoots
1/4 cup 59mlGinkgo nuts - optional
2   Pitted dates - chopped
2   Green onions - sliced
1 tablespoon 15mlHoisin sauce
2 tablespoons 30mlSoy sauce
2 teaspoons 10mlRice wine/dry sherry
2 teaspoons 10mlSesame oil
6   Dried bean curd sheets*
1 tablespoon 15mlFlour mixed with 1 tbs water
6 tablespoons 90mlVegetable oil

Recipe Instructions

* soaked for a few minutes in warm water

Cover rice with warm water and soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover and steam the rice over boiling water for 30 minutes. Set aside.

Meanwhile, cover mushrooms with warm water and soak for 30 minutes. Drain well. Cut off and discard stems. Thinly slice caps. Set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring for 10 seconds. Add carrot and asparagus and stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry and sesame oil. Stir fry for 2 minutes. Add rice and mix well. Transfer to a bowl and set aside.

To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right and left corners. Roll over once to enclose filling. Brush sides and top of triangle with flour and water mixture. Fold over to seal. Cover filled rolls with a damp cloth while preparing the rest of the rolls.

Place a non-stick frying pan over medium heat. Add 1 to 2 tbs oil. Add rolls two at a time and cook for 2 minutes on each side, or until golden brown. Transfer to a heat proof dish and keep warm in a 200F oven while cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.

Mexican Family Cooking


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.