-
1
Cover rice with warm water and soak for 30 minutes.
-
2
Drain.
-
3
Line the inside of a steamer with a damp cheesecloth.
-
4
Place rice on cheesecloth.
-
5
Then cover and steam the rice over boiling water for 30 minutes.
-
6
Set aside.
-
7
Meanwhile, cover mushrooms with warm water and soak for 30 minutes.
-
8
Drain well.
-
9
Cut off and discard stems.
-
10
Thinly slice caps.
-
11
Set aside.
-
12
Place a wok over high heat until hot.
-
13
Add oil, swirling to coat sides.
-
14
Add garlic and cook, stirring for 10 seconds.
-
15
Add carrot and asparagus and stir-fry for 2 minutes.
-
16
Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry and sesame oil.
-
17
Stir-fry for 2 minutes.
-
18
Add rice and mix well.
-
19
Transfer to a bowl and set aside.
-
20
To make rolls, spread 2 heaping tablespoonsful of the filling diagonally across a bean curd sheet.
-
21
Keep remaining sheets covered to prevent drying.
-
22
Fold bottom corner over filling to cover, then fold over right and left corners.
-
23
Roll over once to enclose filling.
-
24
Brush sides and top of triangle with flour and water mixture.
-
25
Fold over to seal.
-
26
Cover filled rolls with a damp cloth while preparing the rest of the rolls.
-
27
Place a non-stick frying pan over medium heat.
-
28
Add 1 to 2 tbsp.
-
29
oil.
-
30
Add rolls two at a time and cook for 2 minutes on each side, or until golden brown.
-
31
Transfer to a heat-proof dish and keep warm in a 200F oven while cooking the remaining rolls.
-
32
To serve, cut each roll into thirds.
