bean curd rolls

Main dish
6 servings
1 cup Uncooked shortgrain rice
6 eaches Dried shiitake mushrooms
1 tablespoon Vegetable oil
1 each Garlic clove, minced
½ small Carrot, cut into 1" slivers
3 eaches Asparagus tips, cut into 1/2" pieces, diagonally
¼ cup Slivered bamboo shoots
¼ cup Ginkgo nuts, optional
2 eaches Pitted dates, chopped
2 eaches Green onions, sliced
1 tablespoon Hoisin suce
2 tablespoons Soy sauce
2 teaspoons Rice wine/dry sherry
2 teaspoons Sesame oil
6 eaches Dried bean curd sheets, soaked for a few minutes
1 tablespoon Flour mixed with 1 tb water
6 tablespoons Vegetable oil

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

Meanwhile, cover mushrooms with warm water & soak for 30 minutes.

Drain well. Cut off & discard stems. Thinly slice caps. Set aside.

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

Transfer to a bowl & 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 & left corners. Roll over once to enclose filling.

Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls.

Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil.

Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.

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