Bean Curd Rolls

If you don't want to eat meat, still want enough protein, this bean curd rolls can take a replacement!

1 1/2 hours Prep: 20 minutes Cook: 1 1/6 hours

277 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	cup	rice	uncooked shortgrain
6	each	mushrooms, shitake	dried
1	tablespoon	vegetable oil
1	each	garlic clove	minced
1/2	small	carrot	cut into 1" slivers
3	each	asparagus	tips, cut into --1/2" pieces, diagonally
1/4	cup	bamboo shoots	slivered
1/4	cup	ginkgo nuts	optional
1	each	scallions, spring or green onions	sliced
1	tablespoon	hoisin sauce
2	tablespoons	soy sauce
2	teaspoons	rice wine	or dry sherry
2	teaspoons	sesame oil
6	each	bean curd sheets	dried, soaked for a few minutes
1	tablespoon	flour, all-purpose	or whole wheat, mixed with 1 tb water
6	tablespoons	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.

Serving Size 72g

Amount per Serving

Calories 277 55% of calories from fat