Bean curd rolls

6 servings

Ingredients

QuantityIngredient
1cupUncooked shortgrain rice
6eachesDried shiitake mushrooms
1tablespoonVegetable oil
1eachGarlic clove, minced
½smallCarrot, cut into 1\" slivers
3eachesAsparagus tips, cut into 1/2\" pieces, diagonally
¼cupSlivered bamboo shoots
¼cupGinkgo nuts, optional
2eachesPitted dates, chopped
2eachesGreen onions, sliced
1tablespoonHoisin suce
2tablespoonsSoy sauce
2teaspoonsRice wine/dry sherry
2teaspoonsSesame oil
6eachesDried bean curd sheets, soaked for a few minutes
1tablespoonFlour mixed with 1 tb water
6tablespoonsVegetable oil

Directions

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.