Bean curd rolls
Rolls Appetizers Chinese Vegetarian Beans
Last updated 6/12/2012 12:51:28 AM. Recipe ID 13069. Report a problem with this recipe.
Title: Bean curd rolls
Categories: Appetizers, Chinese, Vegetarian
Yield: 6 Servings
1 c Uncooked shortgrain rice
6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1" slivers
3 ea Asparagus tips, cut into
-- 1/2" pieces, diagonally
1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea 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 cloth 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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