Tofu Skin Rolls
1/4 lb ground pork
1/4 lb fish, minced (any white fish, like snapper or sole, will work)
2 T carrots, sliced into fine slivers
2 T daikon radish, sliced into fine slivers
1/2 c green cabbage, diced
1/4 c leek, diced
2 cloves garlic, minced
1/4 t fresh ginger, minced
1/4 t white pepper
1 egg
1 T soy sauce
Prepare dried tofu skins by soaking in warm water until pliable.  Cut into 6" to 9" squares and roll the filling in the skins as you would an eggroll.
Place the rolls in a steaming tray and steam for 15 minutes or so.
1/4 c soy sauce
1 t sesame oil
2 T oyster sauce
3 T hoisin sauce (chinese plum sauce)
1/4 c sake (rice wine)
1/2 c cold water
1 t sugar
1 t cornstarch, stirred into the cold liquids to blend thoroughly
and heat in a saucepan, stirring until somewhat thickened.
Transfer the steamed rolls into the saucepan and spoon the sauce over them.  Saute over low heat for 10 minutes, then serve.
Notes & Variations:
  1. We found tofu skins at an oriental market, packed bone dry in sheets.  They are very brittle and should be handled carefully while dry.  Tofu skins may be available fresh at some markets.  Either way, they are an excellent alternative to eggroll wrappers for steamed rolls.
  2. You can substitute any combination of meats and vegetables.
  3. To roll them, place some filling near the front edge, fold the sides in so there is about an inch of overlap on either side.  Carefully roll it up, keeping the sides tucked.
  4. You can keep the rolls in the refrigerator overnight by placing them on a plate and covering them with a moistened dish towel.