Bean curd rolls

Yield: 6 servings

Ingredients:

1 c Uncooked shortgrain rice 2 ea Green onions sliced
6 ea Dried shiitake mushrooms 1 tb Hoisin suce
1 tb Vegetable oil 2 tb Soy sauce
1 ea Garlic clove minced 2 ts Rice wine/dry sherry
1/2 sm Carrot cut into 1" slivers 2 ts Sesame oil
3 ea Asparagus tips cut into 6 ea Dried bean curd sheets --1/2" pieces diagonally -- soaked for a few minutes
1/4 c Slivered bamboo shoots 1 tb Flour mixed with 1 tb water
1/4 c Ginkgo nuts optional 6 tb Vegetable oil
2 ea Pitted dates

Instructions:

chopped Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil swirling to coat sides. Add garlic & cook stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms bamboo shoots nuts dates onions hoisin sauce soy sauce rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve cut each roll into thirds. Vegetarian Times February 1992.