• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Bean Curd Rolls

  • Recipe Submitted by on

Category: Vegetarian, Appetizers, Chinese

 Ingredients List

  • 1 c Uncooked shortgrain rice
  • 6 Dried shiitake mushrooms
  • 1 tb Vegetable oil
  • 1 Garlic clove, minced
  • 1/2 sm Carrot, cut into 1" slivers
  • 3 Asparagus tips, cut into
  • -- 1/2" pieces, diagonally
  • 1/4 c Slivered bamboo shoots
  • 1/4 c Ginkgo nuts, optional
  • 2 Pitted dates, chopped
  • 2 Green onions, sliced
  • 1 tb Hoisin suce
  • 2 tb Soy sauce
  • 2 ts Rice wine/dry sherry
  • 2 ts Sesame oil
  • 6 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?