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| RECIPE FOR BEAN CURD ROLLS |
Title: Bean Curd Rolls
Category: Vegetarian Chinese Entree
Serves: 6
Ingredients:
| 1.00 | c | Uncooked shortgrain rice | | 6.00 | ea | Dried shiitake mushrooms | | 1.00 | tb | Vegetable oil | | 1.00 | ea | Garlic clove, minced | | 0.50 | sm | Carrot, cut into 1" slivers | | 3.00 | ea | Asparagus tips, cut into | | | --1/2" pieces, diagonally | | 0.25 | c | Slivered bamboo shoots | | 0.25 | c | Ginkgo nuts, optional | | 2.00 | ea | Pitted dates, chopped | | 2.00 | ea | Green onions, sliced | | 1.00 | tb | Hoisin suce | | 2.00 | tb | Soy sauce | | 2.00 | ts | Rice wine/dry sherry | | 2.00 | ts | Sesame oil | | 6.00 | ea | Dried bean curd sheets, | | | -- soaked for a few minutes | | 1.00 | tb | Flour mixed with 1 tb water | | 6.00 | tb | Vegetable oil |
Instructions:
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.
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