Ingredients :
300 g bean sprouts
100g bamboo shoots
50g carrot
5 mushrooms
50g french beans
2 stalks coriander
2 pieces bean curd sheets
1 egg white
1 tbsp plain flour
Seasoning :
A little salt
1/2 tsp sesame oil
Method :
- Pluck off roots from bean sprouts. Rinse and drain well. Cut bamboo shoots and carrot into shreds. Soak mushrooms till soft. Remove stems and cut into shreds.
- Rinse french beans and cut into slanted pieces. Rinse coriander and cut into sections.
- Wipe beancurd sheets with a piece of clean wet cloth. Cut each sheet into half and trim away the hard edges.
- Heat 2 tablespoons of oil and fry mushrooms till fragrant. Add french beans, carrots and bamboo shoots. Fry briefly. Add bean sprouts and combine well. Season with slat and sesame oil.
- Mix egg white and flour. Combine well and set aside.
- Lay bean curd sheets on a dry surface. Spoon bean sprout filling on the sheets and add a little coriander. Roll the sheets tightly and seal the edges with egg white mixture. Secure with toothpicks.
- Steam vegetable rolls over high heat for 8 mins. Remove and cut into sections before serving.
