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Bean Curd Rolls

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