---------- Recipe via Meal-Master (tm) v8.02
  
       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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