Name: Steamed rice paper parcels
Cook time: 30 min
Total time: 30 min
Ingredients: 2 dried shiitake mushrooms; 150 gram firm tofu; 8 round rice paper sheets; 150 gram baby bok choy, shredded finely; 1 green onion, chopped finely; 1 tablespoon bottled fried onion; Soy dipping sauce; 1 tablespoon light soy sauce; 1 tablespoon chinese rice wine; 1/2 teaspoon sambal oelek; 1/2 teaspoon sesame oil

Ingredients

2 dried shiitake mushrooms

150 gram firm tofu

8 round rice paper sheets

150 gram baby bok choy, shredded finely

1 green onion, chopped finely

1 tablespoon bottled fried onion

Soy dipping sauce

1 tablespoon light soy sauce

1 tablespoon chinese rice wine

1/2 teaspoon sambal oelek

1/2 teaspoon sesame oil

Method

1.Make soy dipping sauce. Combine ingredients in small bowl.

2.Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly. Slice tofu into eight slices; combine with 2 teaspoons of the soy dipping sauce in medium bowl.

3.Place each rice paper sheet, individually, into medium bowl of warm water about 1 minute or until softened slightly; lift gently from water. Place on board; pat dry with absorbent paper. Top each sheet with one slice of tofu, an eighth of the bok choy, green onion and mushrooms. Fold rice paper over vegetables; fold in sides. Fold over to make a parcel.

4.Place parcels, tofu-side up, in single layer, in baking-paper-lined steamer; cook, covered, over simmering water about 5 minutes or until heated through. Serve accompanied by remaining dipping sauce and bottled fried onion.

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