Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.