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  Recipe Home » Appetizers » Bean Curd Rolls
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  Bean Curd Rolls
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 341
Ingredients:
1 cup Uncooked shortgrain rice
6 each Dried shiitake mushrooms
1 tbsp Vegetable oil
1 each Garlic clove, minced
1/2 small Carrot, cut into 1" slivers
3 each Asparagus tips, cut into - 1/2" pieces, diagonally
1/4 cup Slivered bamboo shoots
1/4 cup Ginkgo nuts, optional
2 each Pitted dates, chopped
2 each Green onions, sliced
1 tbsp Hoisin suce
2 tbsp Soy sauce
2 tsp Rice wine/dry sherry
2 tsp Sesame oil
6 each Dried bean curd sheets, - soaked for a few minutes
1 tbsp Flour mixed with 1 tb water
6 tbsp Vegetable oil
Instructions:
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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