The conscience is at the core of what it means to be human, as opposed to being an animal. What distinguishes human beings and animals is self-consciousness; that is the ability of the soul to reflect upon itself. Humans are the only creatures in the material world who can think about their thoughts, who can contemplate why they think the way they think, who can understand their motives, who can make moral self-evaluations. And that is a God-given gift, the innate ability to sense what is right and wrong,

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Chinese	Appetizers, Chinese, Vegetarian	6	Servings

INGREDIENTS

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