Vegetable bean curd rolls
50g dried rice vermicelli noodles
1 tbsp sesame oil
200g shiitake mushrooms, sliced thinly
100g enoki mushrooms, trimmed
240g finely shredded Napa cabbage
200g green beans, thinly sliced
120g carrot, cut into matchsticks
80g bean sprouts
80ml char siu sauce
2 tbsp tamari or soy sauce
2 tbsp toasted sesame seeds
4 bean curd sheets (125g) (see note)
1 tsp cornflour
Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain.
Heat oil in a wok over high heat; stir-fry mushrooms until golden and tender, 2 mins.
Add wombok, beans and carrot; stir-fry for 1 minute or until almost tender.
Add sprouts, noodles, 2 tablespoons of the char siu sauce, half the tamari and half the sesame seeds; stir-fry for 30 seconds or until heated through.
Drain, reserving cooking liquid.
Halve bean curd sheets. Top with ½ cup of the vegetable mixture.
Fold sheet over the filling, then fold in both sides.
Continue rolling to enclose filling.
Repeat with remaining vegetable mixture and sheets to make a total of eight rolls.
Steam rolls, covered, over a large wok of simmering water for 10 mins or until bean curd is tender.
Meanwhile, whisk cornflour and reserved cooking liquid in a small saucepan until combined.
Stir in remaining char siu sauce, tamari and seeds.
Place pan over medium-high heat; cook, uncovered, for 5 mins or until mixture thickens.
Serve rolls with sauce; sprinkle with extra sesame seeds, if you like.
Note: In case you are unable to find bean curd sheets, use fresh rice noodle sheets or blanched cabbage leaves instead.