crispy bean curd rolls

i can't remember when or where i ate the dish that inspired these rolls, but the memory of the textures and flavours is impossibly vivid. crisp, light wrapping; chewy tangles of vermicelli and beansprouts; the rubbery crunch of black fungus... too good!


1 package dry bean curd sheets 
1c mung bean vermicelli, soaked in boiling water for 15 minutes then drained
1c shredded black fungus, soaked in boiling water for 15 minutes then drained
1c shredded carrot
3-5 cloves garlic, crushed
3-5tsp grated ginger
1c bean sprouts
finely chopped fresh chilli, to taste
1tsp ground five spice 
1tsp ground pepper
2Tbs sesame oil
0.25c vegetarian oyster sauce (mushroom sauce)


set a large bamboo steamer on top of a pan of gently boiling water. without unfolding, lay the bean curd sheets on the steamer, cover and turn every couple of minutes to keep them soft. over medium heat, fry all ingredients except vegetarian oyster sauce for 5-7 minutes; remove from heat and stir in oyster sauce.


remove the bean curd from the steamer and unfold so that it is two thick. slice into workable pieces (depending on the size of the sheets, try for pieces approx 20cm x 20cm). spoon filling into the sheet; roll and tuck in the ends, and fry in a frying pan until golden (3-4 minutes).


serve with chilli sauce!