---------- 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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