4 sheets fresh bean curd skin, approx. 20 cm x 20 cm SAUCE: 1 medium-size red chili pepper (minced) 1 tsp ginger (minced) 1 tsp shallot (chopped) 1 tbs vinegar 1 1/2 tsp light soy sauce 1 tsp dark soy sauce 1/2 tsp sugar 1/2 tsp sesame oil 1/2 tbs water FILLING: 4 dried black Chinese mushrooms (or large fresh button mushrooms, approx. 40 g of either) 4 pieces dried bean curd cake (approx. 40 g) 1 celery stalk (approx. 40 g) 1/4 whole carrot (approx. 40 g) 1/2 tsp sesame oil 1/4 tsp salt 1/4 tsp sugar 1. Mix sauce ingredients well. 2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute. Drain and add seasonings. 3. Spoon a quarter of the filling mixture onto each bean curd skin sheet, rolling up and folding over the ends. Shallow-fry until crisp and golden. 4. If necessary, slice the rolls into sections to fit in serving dish. Pour sauce over. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992. Posted to MM-Recipes Digest V4 #279 by "Joan M. Topel" on Oct 23, 1997