Rice Rolls

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::Rice Rolls

* 6 rice sheets ("sha her
fen'')
* 0.5 lb. shredded meat
(beef, pork, or chicken)
*T. cornstarch
*1 T. each: soy sauce,
cooking wine
*0.25 c. pre-softened,
shredded Chinese black
mushrooms
*1 c. shredded Szechuan
pickled mustard greens
*1 t. sugar
*0.25 t. pepper
* oil

Method:

1. Mix the meat and cornstarch, soy sauce and wine thoroughly; marinate for 5 minutes. Heat the wok then add 3 T. oil; stir-fry the meat until cooked. Add the mushrooms; stir lightly, Add Szechuan pickled mustard greens, sugar and pepper; stir for 1 minute. This is the filling. Divide the filling into 12 equal portions. 2. Two rice rolls are made from each rice sheet. Spoon one portion along the short end of the rice sheet and one portion just above the half of the rice sheet. Roll up the lower end to a baton-like shape. Cut the rice sheet and form the next roll. Make the remaining rolls in the same manner. Place the rolls in a steamer and steam for 2 minutes. Serve hot with soy sauce, hot bean paste or coriander.

Total time:

35m

Cooking technique:

cold dish

Cuisine:

Guangdong

Food menu:

appetizer

Cholesterol:

3mg

Carbohydrates:

21g