Vegetarian Roll

These vegetarian rolls are so yummy that I want to make them more often than what I do. Now that I have a julienne peeler, it is a lot easier to make these rolls.

You'll need:
1 pack of dried beancurd sheet (they come in one big sheet all folded up and breaks easily so be careful when unfolding)
2 carrots, julienned
100g of enoki mushrooms, separated and cut in half
About 10 pieces of dried cloud ear mushrooms, rehydrated and cut into thin slices
About 5 pieces and dried shitake mushrooms, rehydrated and cut into thin slices

Stir fry all the vegetables in a non stick pan with two teaspoons of oil, and a tablespoon of oyster sauce (or vegetarian oyster sauce). Add salt if needed.

Beancurd sheet

Stir fry until vegetables are cooked, then let cool.

Unfold the dried beancurd sheet, and cut into rectangles of around 15 by 22 cms. Wet a towel and wipe both sides of each rectangle before wrapping the rolls. The reason for this step is firstly to make the beancurd sheet pliable for wrapping, secondly to clean the sheet and lastly, to wipe away excess salt from the manufacturing process of the sheet.

Lying the sheet flat on a board, pile about two tablespoons of filling on the end closest to you, fold the sheet over the filling once. Fold the the two sides upwards and inwards then continue rolling until you reach the end of the sheet (you should be able to roll about 3 or 4 times before reaching the end of the sheet).

Shallow fry all sides until golden. Alternatively steam to minimise oil usage.

This dish involves quite a bit of preparation, but it is delicious and beautiful to look at.