Bean Curd Rolls
appetizers, chinese, vegetarian
1 cup uncooked shortgrain rice
6 dried shiitake mushrooms
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 small carrot, cut into 1 slivers
3 asparagus tips, cut into - 1/2 piec; es, diagonally
1/4 cup slivered bamboo shoots
1/4 cup ginkgo nuts, optional
2 pitted dates, chopped
2 green onions, sliced
1 tablespoon hoisin suce
2 tablespoon soy sauce
2 teaspoon rice wine/dry sherry
2 teaspoon sesame oil
6 dried bean curd sheets, - soaked fo; r a few minutes
1 tablespoon flour mixed with 1 tb water
6 tablespoon 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 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. From: Mark Satterly
Yield: 6 servings