Bean Curd Rolls
| Yield: | 6 Servings |
| Categories: | Chinese, Appetizers, Vegetarian |
| 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 | |
| DIVIDER | -- 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, | |
| DIVIDER | -- soaked for a few minutes | |
| 1 | tb | Flour mixed with 1 tb water |
| 6 | tb | Vegetable oil |
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