2 beaten eggs
6-8 sheets dried bean skins
1 tbl. baking soda
ROLL MIX:
6 dried black mushrooms, soaked
1/2 lb. river shrimp
3 tbl. corn starch
1 tbl. soy sauce
1 tbl. sesame oil
1 tbl. ginger-garlic mix
2 tsp. ginger wine
- Soak the sheets in baking soda and cold water till soft. Pat dry and set aside.
- Assemble roll mix ingredients. Mix well.
- Fill each skin like an egg roll only rectangular. Seal with beaten egg.
- Put rolls on oiled steamer tray and steam 15 minutes.
- Make master sauce, thicken. Put rolls on platter to fit steamer. Cover with thickened master sauce. Steam 5 minutes. Serve with sauce.