-
1
Soak bean curd sheets in hot water to cover for 30 min; drain and cut each sheet into three 7-inch squares.
-
2
In separate bowls, soak dry mushrooms and dry shrimp in hot water to cover till softened, about 20 min.
-
3
Drain.
-
4
Throw away mushroom stems and finely dice caps.
-
5
Chop dry shrimp.
-
6
Cut chicken (and sausage) into 1/4-inch cubes.
-
7
Heat a wok over high heat till warm.
-
8
Add in 2 Tbsp.
-
9
oil, swirling to coat sides.
-
10
Add in garlic and stir-fry till fragrant, about 10 seconds.
-
11
Add in mushrooms and dry shrimp; stir-fry for 30 seconds.
-
12
Add in chicken, Chinese sausage, carrot, and peas; stir-fry for 30 seconds.
-
13
Add in broth, wine, white pepper, oyster-flavored sauce, and 2 tsp.
-
14
soy sauce.
-
15
Cook 3 to 4 min.
-
16
Turn off heat and stir in rice.
-
17
Let filling cold.
-
18
To make each roll, place a bean curd square on work surface with 1 corner facing you.
-
19
Place 2 rounded Tbsp.
-
20
of filling across wrapper slightly above the corner.
-
21
Fold corner over filling, then roll over once.
-
22
Mix in left and right sides, then roll up completely to enclose filling.
-
23
Tie roll about 1 1/2 inches from each end with a blanched green onion top.
-
24
Flatten foll slightly with your hand.
-
25
Place a wide frying pan over medium heat till warm.
-
26
Add in remaining 2 Tbsp.
-
27
oil.
-
28
Place rolls in pan and cook till golden brown, about 3 min on each side.
-
29
Remove and drain on paper towels.
-
30
Serve warm with soy sauce for dipping.
-
31
This recipe yields 12 rolls.
