Vegetarian Bean Curd Roll
|Dried bean curd sheets||5 (Whole)|
|Oil||30 Milliliter (2 Tablespoons)|
|Ginger slice||3 , shredded|
|Dried mushrooms||5 , soaked and shredded|
|Finely shredded carrots||125 Milliliter (1/2 Cup)|
|Shredded bamboo shoots||200 Milliliter (3/4 Cup)|
|Finely shredded cabbage||250 Milliliter (1 Cup)|
|Soy sauce||2 Teaspoon|
|Oyster flavored sauce||2 1⁄2 Teaspoon|
|Soup stock||125 Milliliter (1/2 Cup)|
|White pepper||1 Pinch|
|Cornstarch||1 1⁄2 Teaspoon|
|Oil||1 Liter (4 Cups)|
|Water||30 Milliliter (2 Tablespoons)|
|Flour||30 Milliliter (2 Tablespoons)|
1. Soak 4 sheets of dried bean curd sheets in lukewarm water for 5-10 minutes. Drain and set aside. Break the remaining sheet into small pieces and soak for 5-10 minutes also. Drain and set aside.
2. Heat 2 tablespoons oil in hot wok over high heat; add ginger and stir for 10-15 seconds. Stir in mushrooms, carrots, onions, bamboo shoots and broken bean curd pieces and cook for 1 minute. Add the remaining ingredients except cornstarch solution. Reduce heat to medium, cover and cook for 2 1/2 minutes. Thicken with cornstarch solution. Let cool.
3. Cut large bean curd sheets into 8 six-inch (15 cm) squares. Place about 2 1/2 tablespoons (37 ml) vegetable mixture on one side of sheet. Wrap it very tightly, as you would make an envelope to enclose filling, like a spring roll. Seal edges with flour paste.
4. Heat oil in wok over medium high heat. Deep-fry bean curd rolls until golden brown. Drain well. Cut each roll into 3 pieces.