VEGETABLE BEAN CURD ROLLS

Prep time 20 mins Cooking time 10 mins Serves 4

INGREDIENTS

50g dried rice vermicelli noodles 1 tbsp sesame oil

200g shiitake mushrooms, thinly sliced

100g enoki mushrooms, trimmed 240g finely shredded wombok (napa cabbage)

200g green beans, thinly sliced 120g carrots, julienned

80g bean sprouts

80ml char siu sauce

2 tbsp tamari or soy sauce

2 tbsp toasted sesame seeds 4 bean curd sheets (125g)

1 tsp cornflour (cornstarch)

METHOD

Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain.

Heat oil in a wok over high heat; stirfry 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, 30ml 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.

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.

Steam rolls, covered, over a large wok of simmering water for 10 minutes or until bean curd is tender. 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. Serve vegetable rolls with sauce; sprinkle with extra sesame seeds, if you like.