Bean Curd Rolls Recipe

1. 1

   Cover rice with hot water & soak for 30 min.

2. 2

   Drain.

3. 3

   Line the inside of a steamer with a damp cheesecloth.

4. 4

   Place rice on cheesecloth.

5. 5

   Then cover & steam the rice over boiling water for 30 min.

6. 6

   Set aside.

7. 7

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

8. 8

   Drain well.

9. 9

   Cut off & throw away stems.

10. 10

    Thinly slice caps.

11. 11

    Set aside.

12. 12

    Place a wok over high heat until warm.

13. 13

    Add in oil, swirling to coat sides.

14. 14

    Add in garlic & cook, stirring for 10 seconds.

15. 15

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

16. 16

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

17. 17

    Stir fry for 2 min.

18. 18

    Add in rice & mix well.

19. 19

    Transfer to a bowl & set aside.

20. 20

    To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet.

21. 21

    Keep remaining sheets covered to prevent drying.

22. 22

    Fold bottom corner over filling to cover, then fold over right & left corners.

23. 23

    Roll over once to enclose filling.

24. 24

    Brush sides & top of triangle with flour & water mix.

25. 25

    Fold over to seal.

26. 26

    Cover filled rolls with a damp clot while preparing the rest of the rolls.

27. 27

    Place a non-stick frying pan over medium heat.

28. 28

    Add in 1 to 2 tb oil.

29. 29

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

30. 30

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

31. 31

    To serve, cut each roll into thirds.

No additional tips available.