Bean curd rolls Recipe

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Bean curd rolls

Artist:	_	Yield:	6
Categories:	Asian, Bakery, Chinese, Entrees, Ethnic, Exotic, Pastry, Rolls, Vegetarian	Rating:	0
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Ingredients:

Procedures:

1	Cover rice with warm water & soak for 30 minutes.
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 minutes.
6	Set aside.
7	Meanwhile, cover mushrooms with warm water & soak for 30 minutes.
8	Drain well.
9	Cut off & discard stems.
10	Thinly slice caps.
11	Set aside.
12	Place a wok over high heat till hot.
13	Add oil, swirling to coat sides.
14	Add garlic & cook, stirring for 10 seconds.
15	Add carrot & asparagus & stir fry for 2 minutes.
16	Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil.
17	Stir fry for 2 minutes.
18	Add 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 mixture.
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 1 to 2 tb oil.
29	Add rolls two at a time & cook for 2 minutes on each side, or till golden brown.
30	Transfer to a heat proof dish & keep warm in a 200f oven while cooking remaining rolls.
31	To serve, cut each roll into thirds.
32	"vegetarian times" february, 1992