• 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

 Directions

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.

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