Name: Bean Curd Rolls
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

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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