Vegetable bean curd rolls

Ingredients

  • 50 gdried rice vermicelli noodles
  • 1 tbspsesame oil
  • 200 gshiitake mushrooms, sliced thinly
  • 100 genoki mushrooms, trimmed
  • 3 cups(240g) finely shredded wombok (napa cabbage)
  • 200 ggreen beans, sliced thinly
  • 1 medium carrot (120g), cut into matchsticks
  • 1 cup(80g) bean sprouts
  • 1/3 cup(80ml) char siu sauce
  • 2 tbsptamari or soy sauce
  • 2 tbsptoasted sesame seeds
  • 4 bean curd sheets (125g)
  • 1 tspcornflour (cornstarch)

Method

  1. Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain.
  2. Heat oil in a wok over high heat; stir-fry mushrooms for 2 minutes or until golden and tender. Add wombok, beans and carrot; stir-fry for 1 minute or until almost tender. Add sprouts, noodles, 2 tablespoons of the char siu sauce, half the tamari and half the sesame seeds; stir-fry for 30 seconds or until heated through. Drain, reserving cooking liquid.
  3. Halve bean curd sheets. Top with ½ cup of the vegetable mixture. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining vegetable mixture and sheets to make a total of eight rolls.
  4. Steam rolls, covered, over a large wok of simmering water for 10 minutes or until bean curd is tender.
  5. Meanwhile, whisk cornflour and reserved cooking liquid in a small saucepan until combined. Stir in remaining char siu sauce, tamari and seeds. Place pan over medium-high heat; cook, uncovered, for 5 minutes or until mixture boils and thickens.
  6. Serve vegetable rolls with sauce; sprinkle with extra sesame seeds, if you like.