Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Uncooked shortgrain rice 2 ea Green onions, sliced
6 ea Dried shiitake mushrooms 1 tb Hoisin suce
1 tb Vegetable oil 2 tb Soy sauce
1 ea Garlic clove, minced 2 ts Rice wine/dry sherry
1/2 sm Carrot, cut into 1" slivers 2 ts Sesame oil
3 ea Asparagus tips, cut into 6 ea Dried bean curd sheets,
--1/2" pieces, diagonally -- soaked for a few minutes
1/4 c Slivered bamboo shoots 1 tb Flour mixed with 1 tb water
1/4 c Ginkgo nuts, optional 6 tb Vegetable oil
2 ea Pitted dates, chopped

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 clot 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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