1 cup uncooked short grain rice
6 dried shiitake mushrooms
1 tbsp vegetable oil
1 garlic clove, minced
1 small carrot, cut into 1" slivers
3 asparagus tips, cut into 1/2" pieces, diagonally
1/4 cup slivered bamboo shoots
1/4 cup ginkgo nuts, optional
2 pitted dates, chopped
2 green onions, sliced
1 tbsp hoisin sauce
2 tbsp Soya sauce
2 tsp rice wine/dry sherry
2 tsp sesame oil
6 dried bean yogurt sheets, soaked for few minutes
1 tbsp flour mixed with 1 tbsp of water
6 tbsp vegetable oil

Bean & Yogurt Rolls

1. Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheese cloth. Place rice on cheese cloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside.
2. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside.
3. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes.
4. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, Soya sauce, rice wine or sherry & sesame oil. Stir-fry for 2 minutes.
5. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying.
6. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal.
7. Cover filled rolls with a damp clot while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1-2 tbsp of oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown.
8. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds.