Title: Bean curd skin rolls
 Categories: Chinese, Appetizers, Ceideburg 2
      Yield: 2 Servings
 
MMMMM--------------------BEAN CURD SKIN ROLLS-------------------------
      4    Sheets fresh bean curd
           -skin, approx. 20 cm x 20 cm

MMMMM---------------------------SAUCE--------------------------------
      1 md Red chili pepper (minced)
      1 ts Ginger (minced)
      1 ts Shallot (chopped)
      1 tb Vinegar
  1 1/2 ts Light soy sauce
      1 ts Dark soy sauce
    1/2 ts Sugar
    1/2 ts Sesame oil
    1/2 tb Water

MMMMM--------------------------FILLING-------------------------------
      4    Dried black Chinese
           -mushrooms *
      4    Pieces dried bean curd cake
      1    Celery stalk
    1/4    Whole carrot
    1/2 ts Sesame oil
    1/4 ts Salt
    1/4 ts Sugar
 
  * (or large fresh button mushrooms, approx. 40 g of either)
  
  1.  Mix sauce ingredients well.
  
  2.  Soak dried mushrooms for 20 to 30 minutes until soft, then shred
  filling vegetables and blanch for 1 minute.  Drain and add seasonings.
  
  3.  Spoon a quarter of the filling mixture onto each bean curd skin
  sheet, rolling up and folding over the ends.  Shallow-fry until crisp
  and golden.
  
  4.  If necessary, slice the rolls into sections to fit in serving
  dish. Pour sauce over.