Title: Bean Curd Rolls
Categories: Vegetarian Bean Chinese
Yield: 6 Servings

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

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.

"Vegetarian Times" February, 1992.

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