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Bean Curd Rolls

 

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.
108

Yield

6

servings

Prep

90

min

Cook

30

min

Ready

120

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 cup rice
uncooked shortgrain
6 each mushrooms, shiitake
dried
*
1 tablespoon vegetable oil
1 each garlic cloves
minced
½ small carrots
cut into 1" slivers
3 each asparagus
tips, cut into, 1/2" pieces, diagonally
*
¼ cup bamboo shoots
slivered
¼ cup ginkgo nuts
optional
*
2 each dates
chopped, pitted
*
2 each scallions, spring or green onions
sliced
1 tablespoon hoisin sauce
2 tablespoons soy sauce, tamari
2 teaspoons rice wine
or dry sherry
2 teaspoons sesame oil
6 each bean curd sheets
dried, soaked for a few minutes
*
1 tablespoon all-purpose flour
mixed with
1 tablespoon water
6 tablespoons vegetable oil
for cooking

Directions

Cover rice with warm water and soak for 30 minutes.

Drain.

Line the inside of a steamer with a damp cheesecloth.

Place rice on cheesecloth.

Then cover and steam the rice over boiling water for 30 minutes.

Set aside.

Meanwhile, cover mushrooms with warm water and soak for 30 minutes.

Drain well.

Cut off and discard stems. Thinly slice caps. Set aside.

Place a wok over high heat until hot.

Add oil, swirling to coat sides.

Add garlic and cook, stirring for 10 seconds.

Add carrot and asparagus and stir fry for 2 minutes.

Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry and sesame oil.

Stir fry for 2 minutes.

Add rice and mix well. Transfer to a bowl and 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 and left corners.

Roll over once to enclose filling. Brush sides and top of triangle with flour and 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 tablespoons oil.

Add rolls two at a time and cook for 2 minutes on each side, or until golden brown.

Transfer to a heat proof dish and keep warm in a 200F oven while cooking remaining rolls.

To serve, cut each roll into thirds.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 27855% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 358mg 15%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 3%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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