INGREDIENTS

INSTRUCTIONS

Make the filling: In a small bowl stir together the sesame oil, soy
sauce, sugar and white pepper. In a heated wok, heat the peanut oil
over high heat until it just begins to smoke, add the mushrooms,
carrot and bamboo shoots and stir-fry the mixture for 1 minute.  Add
the soy sauce mixture and 1/4 cup water, stir-fry the mixture for  3
minutes, or until the vegetables are tender and the water is
evaporated, and transfer the filling to a bowl.  Cut the bean-curd skin
into 6 (6- by 4-inch) rectangles with kitchen  shears, moisten the
rectangles lightly with wet hands and divide the  filling among them,
arranging it along a long side. Roll up each  rectangle jelly-roll
fashion, leaving the ends open, arrange the  rolls seam side down in
one layer in an oiled metal pie plate or  heatproof shallow dish, and
sprinkle with 1 tablespoon water.  Arrange a round metal rack level in
a wok, add enough water to reach  almost up to the rack, and bring to a
boil, covered. Set the pie  plate on the rack, steam the rolls,
covered, for 10 to 15 minutes, or  until they are translucent, and
remove the pie plate from the wok.  In a large heavy skillet heat the
oil over moderately high heat until  it begins to smoke and in it fry
the rolls, turning them, for 1 to 2  minutes, or until they are golden
brown. Transfer the rolls with  tongs to paper towels and let them
drain briefly. Cut each roll into  fourths and serve the rolls on a
platter lined with the lettuce.  Yield: 24 hors d'oeuvres  Converted by
MC_Buster.  Recipe by: COOKING LIVE SHOW # CL9279  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 957
Calories From Fat: 637
Total Fat: 72.3g
Cholesterol: 0mg
Sodium: 845.8mg
Potassium: 1405.9mg
Carbohydrates: 72.5g
Fiber: 22.9g
Sugar: 46.9g
Protein: 21.4g