Bean Curd Rolls

Title:
Bean Curd Rolls

Yield:
6 Servings

Categories:
Appetizers,
Chinese,
Vegetarian




Ingredients:





     1 c  Uncooked shortgrain rice


     6    Dried shiitake mushrooms


     1 tb Vegetable oil


     1    Garlic clove, minced


   1/2 sm Carrot, cut into 1" slivers


     3    Asparagus tips, cut into


          -- 1/2" pieces, diagonally


   1/4 c  Slivered bamboo shoots


   1/4 c  Ginkgo nuts, optional


     2    Pitted dates, chopped


     2    Green onions, sliced


     1 tb Hoisin suce


     2 tb Soy sauce


     2 ts Rice wine/dry sherry


     2 ts Sesame oil


     6    Dried bean curd sheets,


          -- soaked for a few minutes


     1 tb Flour mixed with 1 tb water


     6 tb 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 cloth 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.