Bean Curd Rolls

Recipe Ingredients

1 cup	160g / 5.6oz	Uncooked short grain rice
6		Dried shiitake mushrooms
1 tablespoon	15ml	Vegetable oil
1		Garlic clove - minced
1/2		Carrot - cut into 1" slivers (small)
3		Asparagus tips - cut into
1		-- diagonally
1/4 cup	59ml	Slivered bamboo shoots
1/4 cup	59ml	Ginkgo nuts - optional
2		Pitted dates - chopped
2		Green onions - sliced
1 tablespoon	15ml	Hoisin sauce
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Rice wine/dry sherry
2 teaspoons	10ml	Sesame oil
6		Dried bean curd sheets*
1 tablespoon	15ml	Flour mixed with 1 tbs water
6 tablespoons	90ml	Vegetable 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.

Source:
Mexican Family Cooking

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