Ingredients

• Filling
• 6 dried black mushrooms
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 small carrot, julienned
• 1/2 cup garlic chive, cut into 2-inch lengths
• 1/4 cup julienned bamboo shoots
• 2 green onions, cut into 2-inch long pieces
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/4 shredded egg omelette


• 6 dried bean curd sheets
• 1 tbsp flour mixed with 1 tbsp of water (flour paste)


• Vegetable oil for frying
• 1 tsp Chinese five-spice powder
• 1 tbsp salt

Methods

1. Soak and cover mushrooms in water for 30 minutes and drain.
2. Cut off and discard stems and slice mushroom caps thinly. Set mushroom aside.
3. Place a wok over medium-high heat until hot. Add oil, swirling it to coat the sides of the wok.
4. Add garlic into the wok, stirring it until fragrant.
5. Add the carrots and stir-fry for about 2 minutes or until carrots are crisp-tender.
6. Add mushrooms, bamboo shoots, green onions, soy sauce, hoisin sauce, wine and sesame oil.
7. Stir-fry for 2 minutes until well mixed. Transfer to a bowl and set aside.
8. Soak and cover bean curd sheets in water for 3 to 4 minutes or until softened and drain.
9. To fill each bean curd sheet, spread about 1 heaping tablespoon of filling on one sheet.
10. Fold the bean curd sheet into several layers to create the texture of "vegetarian chicken meat". Keep remaining sheets covered to prevent drying.
11. Brush sides and top of triangle with flour paste. Fold over to seal.
12. Place a non-stick frying pan over high heat. Pour oil to a depth of 1 inch and heat over medium-high heat until hot, but not smoking.
13. Add bean curd rolls to the frying pan, two at a time, and cook for 2 minutes on each side or until golden brown.
14. Transfer the bean curd skin rolls to a heatproof dish and keep warm in a 90°C oven while cooking the remaining rolls.