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Bean Curd Rolls

Dim Sum and Other Snack Foods

Bean Curd Rolls
1/2 pound shrimp, shells removed and deveined
1 teaspoon salt
1 teaspoon sesame oil
2 round bean curd sheets
1/2 cup all purpose flour
2 ounces shiitake mushrooms, soaked for twenty minutes, remove stems and cut them in very thin slices
2 ounces bamboo shoots, cut into very thin strips
2 scallions, shredded
8 ounces bean sprouts
2 Tablespoons corn oil
1 cup chicken stock
2 Tablespoons oyster sauce
1. Cut shrimp lengthwise into two pieces, then mix with salt and soak them in two cups of water for five minutes. Then rinse and dry them.
2. Mix shrimp with sesame oil and set aside.
3. Cut each bean curd sheet in half then half again and wipe both sides of each of them with a wet towel. Ten make a paste of the flour and half cup of water which will be used to seal the rolls.
4. Mix shrimp and all the vegetables including the bean sprouts and divide this mixture into sixteen batches.
5. Put one batch of filling in the center of a bean curd wedge moving some to about an inch of all of the edges, and brush some flour-water mixture down the long sides. Roll from the outside of the circle towards the point folding in the sides to make an enclosed four-inch cigar-shaped roll. Before you get to the point, brush it with the flour-water mixture. Repeat until all sixteen rolls are made.
6. Heat a fry pan, add the oil and reduce the heat slightly, then half of the rolls and pan fry them, two minutes to a side. Drain on paper towels and do the second batch. Serve.

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