Bean Curd Rolls

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.