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Konjac Rolls

Dim Sum and Other Snack Foods

Konjac Rolls
5 Chinese black mushrooms, soaked, their stems discarded, cut into slices
2 ounces minced cooked meat (beef, pork, or chicken)
1 Tablespoon soy sauce
1 teaspoon sugar
1 Tablespoon sesame oil
3 Tablespoons bamboo shoots, sliced
1 leek, white part only, washed well, then cut into one-inch stick-shaped pieces
1 piece bean curd sheet
2 Tablespoons coarsely minced chives
2 Tablespoons vegetable oil
4 bundles konjac noodles, rinsed and drained and unbundled
1. Mix mushrooms, meat, soy sauce, sugar, and sesame oil and let sit for twenty minutes.
2. Add bamboo shoots and leek, and mix again.
3. Cut four- or five-inch squares of bean curd sheet, and place a small batch of the mushroom mixture on it, then add some chives and konjac noodles. Roll into a thick-cigar-shaped roll, and tie with one konjac noodle.
4. Heat wok or fry pan, add oil and fry for two minutes until tan, turn over and fry the other side. Repeat until all are fried, then serve.

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