Bean Curd Rolls Recipe

Cover rice with hot water & soak for 30 min.

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 min.

Set aside.

Meanwhile, cover mushrooms with hot water & soak for 30 min.

Drain well.

Cut off & throw away stems.

Thinly slice caps.

Set aside.

Place a wok over high heat until warm.

Add in oil, swirling to coat sides.

Add in garlic & cook, stirring for 10 seconds.

Add in carrot & asparagus & stir fry for 2 min.

Add in reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or possibly sherry & sesame oil.

Stir fry for 2 min.

Add in 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 mix.

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 in 1 to 2 tb oil.

Add in rolls two at a time & cook for 2 min on each side, or possibly until golden.

Transfer to a heat proof dish & keep hot in a 200F oven while cooking remaining rolls.

To serve, cut each roll into thirds.