Vegetarian Wrap

My mum's yoga class is coming to have lunch at our house. Since the yoga teacher is a vegetarian, I thought that it would be a good time to try out this vegetarian wrap. This is one of my favourite dim sum when I was in Brisbane. Back then I worked as a dim sum girl at a Chinese restaurant in Sunnybank. I would pray that no one ordered this basket while pushing the dim sum cart around the restaurant as any leftovers from the steamer carts would end up being lunch for the staff.

Vegetarian Wrap Recipe

Ingredients:
1 sheet of dried beancurd skin, soak in water
1/4 inch old ginger, julienne

Filling:
2 inch of carrot, shredded
1/2 stalk of celery, cut into 2 inch strips
A handful of dried lily bulb, soaked in water
5 dried chinese mushrooms, soaked & sliced thinly
1 piece of dried black fungus, soaked and sliced thinly

Seasoning:
1 tsp of vegetarian oyster sauce
1/2 piece of fermented beancurd
A dash of salt and pepper

Method:

1. First, heat up a little oil in wok. Saute 1/2 the ginger you have julienned.
2. Then add the mushrooms, dried lily bulbs and black fungus. Stir fry for 3 minutes to soften them. Add a sprinkle of water if necessary.
3. Then add carrots and celery. Pour in seasoning. Stir fry for another 3 minutes. Remove to cool.
4. Use a kitchen towel or clean cloth to dry the soaked beancurd skin. Cut the skin into 6-7" squares.
5. Here is the tricky part. Place 2 tablespoon of filling in the middle of the skin. Wrap it by folding the bottom part of skin upwards. Then fold in the sides of skin. Finally flip the roll towards the other end of the skin. Careful as the whole thing might fall apart when you flip.
6. Use a large spatula to gently lift the roll and place it in a heated non-stick pan. You should have a little oil in the pan.
7. Fry the roll on one side until it is crispy before turning it over to the other side. Pan fry until the roll becomes golden brown.
8.  Serve hot with chinese red /black vinegar and the balance julienne ginger.