Bean Curd Rolls

• 3 sheets bean curd dried
• 125 grams ground pork
• 2 tablespoons soy sauce
• 1/3 cup grated carrot
• 2/3 cup bean sprouts blanched
• 2 shitake dried
• 1 teaspoon five-spice
• 1 clove garlic minced
• 1/2 spring onion sliced
• 1 teaspoon potato starch
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• spring onion sliced
• sesame black

1. 1. Blanch bean curd sheet about 1 minute and cut in half.
2. 2. Pour over shitake with 1/2 cup of boiling water, keep them in water about 15 minutes.
3. 3. Marinate meat in 1 tablespoon of soy sauce, about 30 minutes.
4. 4. Chop bean sprouts and add to meat, add carrot, five spice, garlic, spring onion and potato starch.
5. 5. Chop shitake and mix with the filling mixture.
6. 6. Scoop 2 tablespoon of filling on each bean curd sheet half. Fold sides and roll up. Repeat with remaining sheets.
7. 7. Arrange rolls in a steamer and steam 10 minutes.
8. 8. Serve poured with soy sauce and sesame oil, sprinkled with spring onion and black sesame.

ground pork, soy sauce, grated carrot, bean sprouts blanched, fivespice, garlic, onion, potato starch, soy sauce, sesame oil, spring onion, sesame black

Taken from www.yummly.com/recipe/Bean-Curd-Rolls-1691838 (may not work)