BEAN CURD ROLLS

Servings: 6
Ingredients:

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

Meanwhile, cover mushrooms with warm water and soak for 30 minutes. Drain
well. Cut off and discard stems. Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil, swirling to coat sides. Add
garlic and cook, stirring for 10 seconds. Add carrot and asparagus and stir fry
for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions,
hoisin sauce, soy sauce, rice wine or sherry and sesame oil. Stir fry for 2
minutes. Add rice and mix well. Transfer to a bowl and 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 and left
corners. Roll over once to enclose filling. Brush sides and top of triangle
with flour and 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 and cook for 2 minutes on each side, or till golden
brown. Transfer to a heat proof dish and 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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