Ingredients

• Filling
  • 1 cup glutinous (sweet) rice
  • 1 cup water
  • 8 dried black mushrooms
  • 1 tbsp cooking oil
  • 1 tsp minced garlic
  • 1 carrot, slivered
  • 6 asparagus spears, cut into ½ inch pieces
  • 2 green onions, sliced
  • 1 tbsp oyster sauce (may need 2)
  • 1 tbsp hoisin sauce (may need 2)
  • 2 tsp sesame oil
     
• 6 dried bean curd sheets, about 7 by 21 inches
• 2 tbsp flur mixed with 1 tbsp water

Recipe 

1. Soak rice in warm water and cover for 1 hour
2. Soak mushrooms in warm water until soft (20 min)
3. Drain rice.  Place in a medium pan with 1 cup water.  Bring to a boil, cover and reduce heat to simmer until small crater-like holes appear on the surface (20-25 min)
4. Make filling:
5. Place wok over high heat, add oil.
6. Add garlic, cook for 10 sec
7. add carrots and asparagus; stir fry for 2 min
8. add mushrooms, green onions, oyster sauce, hoisin sauce and sesame oil and stir fry for 2 min
9. Off the heat, stir in rice and cool (May need to add oyster sauce and hoisin sauce to flavor rice)
10. Make rolls:
11. Soak bean curd sheets in warm water until soft (10 min)
12. Drain and cut each sheet into 7 by 7 inch squares
13. Place a bean curd square on a board, place 2 rounded tbsp of filling in the center and roll like egg rolls
14. Seal the flap with the flour water mixture.  Flatten roll with hand.
15. Place non-stick over medium heat until hot.  Add 2 tbsp oil.
16. Cook rolls in pan until golden (3 min)
17. Cut rolls into 3rds

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