Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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