Title: BEAN CURD ROLLS
Categories: Appetizers, Chinese, Vegetarian
Yield: 6 servings

1 c Uncooked shortgrain rice
6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1″ slivers
3 ea Asparagus tips, cut into
— 1/2″ pieces, diagonally
1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea 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.

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