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Crispy Rice-paper Tofu Rolls

Rice, Noodles, and Other Grain Foods

Crispy Rice-paper Tofu Rolls
1 pound firm tofu
1/4 pound shrimp, peeled and minced
1/4 pound roast pork, minced
5 Chinese black mushrooms, soaked, stems removed, and minced fine
1 scallion, minced fine
1/4 cup cornstarch
1/2 teaspoon powdered chicken or beef stock
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon ground white pepper
1 teaspoon vegetable oil
10 pieces round thin rice-paper sheets
4 Tablespoons cornstarch
2 to 3 cups corn or another vegetable oil
1. Mix the first ten ingredients (tofu though white pepper). Grease a heat-proof plate and place this mixture thinly in a square or a rectangular shape on the greased plate.
2. Steam for eight minutes, then remove from the steamer, and cut into ten equal-size strips. Next, coat each strip with two tablespoons of the cornstarch.
3. Roll each strip into a piece of rice paper and wet lightly to seal. When all are rolled, dust both sides with the remaining cornstarch.
4. Heat oil, and deep fry each one until crispy, two at a time. Drain and serve.

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