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1. For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate for at
least 30 minutes or overnight.
2. For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1
teaspoon oil. Set aside in the refrigerator.
3. Fill a rimmed baking sheet about halfway with warm water. Working 1 sheet at a time,
carefully immerse dried bean curd sheets until softened, about 1 minute. Stack rehydrated bean-
curd sheets on a paper-towel-lined plate, separating each sheet with a layer of paper towels.
4. Working 1 at a time, set 1 rectangular bean-curd sheet on a work surface. Spread 2 heaping
tablespoons of pork filling about 2 inches from the top of the rectangle, leaving 1 inch of space
on each side.