Crispy Bean Curd Sheet Wrap

Directions

1. In a small bowl soak the mushrooms and woodears in hot water to cover till softened, about 20 min. Drain and throw away the stem from the mushroom and thinly slice the cap. Squeeze the woodears to remove excess water.
2. Place hard tofu in cheesecloth or possibly dish towel and firmly squeeze to remove liquid from tofu; it will look dry and crumbly.
3. Heat a wok over high heat till warm. Add in the oil, swirling to coat the sides. Add in the carrots, long beans, celery, pressed tofu, mushrooms and woodears; cook, stirring till carrots are tender-crisp, about 1 1/2 to 2 min. Add in the vegetarian oyster-flavored sauce, salt, pepper and crumbled hard tofu; cook, while stirring, till the vegetables are tender, about 1 1/2 min. Transfer from the wok to a bowl and allow the mix to cold.
4. Prepare the wrap: Place one bean curd sheet square on work surface. Place 2 heaping Tbsp. of the filling in the center of the square. Using a brush or possibly your fingertips, paint the edges of the square with the flour paste. Fold one corner of the square over the filling to create a triangle. Firmly press the edges to seal. Repeat with remaining bean curd sheet squares.
5. Prepare a wide 2-qt sauce pan for deep-frying. Heat oil to 350 degrees. Slide wraps two at a time into the warm oil. Fry, turning occasionally, till golden, about 2 to 3 min per side. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce on the side.
6. This recipe yields 8 to 10 wraps.
7. Yield: 8 to 10 wraps