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Vegetables Rolls
Asianfood-recipes : various delicious Asian cuisines around Asean region.
300g bean sprouts
100g bamboo shoots
50g carrot
5 mushroooms
50g French beans
2 stalks coriander
2 pieces bean curd sheets
some stock
1 egg white
1 tablespoon plain flour
Seasonings :
a little salt 1/2 teaspoon sesame oil
Method :
Pluck off roots from the bean sprouts, rinse and drain well. Cut bamboo shoots and carrot into shreds. Soak mushrooms till softened, remove the stems and cut into shreds. Rinse French beans and cut into slated shreds. Rinse coriander and cut into sections. Wipe bean curd sheets with a piece of wet cloth, cut each into half and trim away the tough edges.
Heat 2 tablespoons of oil and fry mushrooms till fragrant. Add French beans, carrots and bamboo shoots to fry briefly. Then add bean sprouts and stock, combine well and season with salt and sesame oil.
Mix well egg white and flour. Set aside. Lay bean curd sheets on a fry surface, place bean sprouts filling on them and add a little coriander. Roll up tightly and seal the edges with egg white mixture. Secure with toothpicks.
Steam vegetables rolls over high heat for 8 minutes. Remove and cut into sections before serving.
