Bean Curd Rolls Recipe

• 1 c. Uncooked shortgrain rice
• 6 x Dry shiitake mushrooms
• 1 Tbsp. Vegetable oil
• 1 x Garlic clove, chopped
• 1/2 sm Carrot, cut into 1" slivers
• 3 x Asparagus tips, cut into 1/2" pcs, diagonally
• 1/4 c. Slivered bamboo shoots
• 1/4 c. Ginkgo nuts, optional
• 2 x Pitted dates, minced
• 2 x Green onions, sliced
• 1 Tbsp. Hoisin suce
• 2 Tbsp. Soy sauce
• 2 tsp Rice wine/dry sherry
• 2 tsp Sesame oil
• 6 x Dry bean curd sheets, soaked for a few min
• 1 Tbsp. Flour mixed with 1 tb water
• 6 Tbsp. Vegetable oil

1. Cover rice with hot water & soak for 30 min.
2. Drain.
3. Line the inside of a steamer with a damp cheesecloth.
4. Place rice on cheesecloth.
5. Then cover & steam the rice over boiling water for 30 min.
6. Set aside.
7. Meanwhile, cover mushrooms with hot water & soak for 30 min.
8. Drain well.
9. Cut off & throw away stems.
10. Thinly slice caps.
11. Set aside.
12. Place a wok over high heat until warm.
13. Add in oil, swirling to coat sides.
14. Add in garlic & cook, stirring for 10 seconds.
15. Add in carrot & asparagus & stir fry for 2 min.
16. Add in reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or possibly sherry & sesame oil.
17. Stir fry for 2 min.
18. Add in rice & mix well.
19. Transfer to a bowl & set aside.
20. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet.
21. Keep remaining sheets covered to prevent drying.
22. Fold bottom corner over filling to cover, then fold over right & left corners.
23. Roll over once to enclose filling.
24. Brush sides & top of triangle with flour & water mix.
25. Fold over to seal.
26. Cover filled rolls with a damp clot while preparing the rest of the rolls.
27. Place a non-stick frying pan over medium heat.
28. Add in 1 to 2 tb oil.
29. Add in rolls two at a time & cook for 2 min on each side, or possibly until golden.
30. Transfer to a heat proof dish & keep hot in a 200F oven while cooking remaining rolls.
31. To serve, cut each roll into thirds.

rice, shiitake mushrooms, vegetable oil, garlic, carrot, shoots, ginkgo nuts, dates, green onions, hoisin suce, soy sauce, rice wine, sesame oil, bean curd sheets, flour, vegetable oil

Taken from cookeatshare.com/recipes/bean-curd-rolls-80941 (may not work)