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1
Pour sufficient hot water over the dry mushrooms in a small bowl to cover completely.
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2
Let soak till softened, about 20 min.
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3
Drain the mushrooms, throw away the stems and mince the caps.
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4
Make the filling: Mix the mushrooms grnd beef, water chestnuts, green onion, egg, chicken broth, cornstarch, oyster-flavored sauce, soy sauce, wine, cilantro, ginger, sesame oil and sugar together in a bowl.
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5
Chill till hard, about 1 hour.
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6
For the Sauce: Stir the water, soy sauce, wine and sugar together in a small saucepan.
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7
For the Rolls: Cut each rice noodle sheet into four 5- by 8-inch rectangles.
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8
Lay one of the rice noodle rectangles on the work surface with one of the long edges toward you.
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9
Spread 1/4 c. of the filling in a band along the bottom edge of the rice noodle.
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10
Roll loosely to enclose the filling.
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11
Flatten the roll slightly with your hand and place it in a heatproof 9-inch glass pie plate.
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12
Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the baking dish as you work.
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13
Prepare the wok for steaming.
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14
Steam the rolls over high heat till the beef is cooked through, 5 to 7 min.
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15
Heat the sauce to simmering, pour over the steamed rolls and serve immediately.
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16
This recipe yields 8 rolls for 4 servings.
