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
  1. Soak the sheets in baking soda and cold water till soft. Pat dry and set aside.
  2. Assemble roll mix ingredients. Mix well.
  3. Fill each skin like an egg roll only rectangular. Seal with beaten egg.
  4. Put rolls on oiled steamer tray and steam 15 minutes.
  5. Make master sauce, thicken. Put rolls on platter to fit steamer. Cover with thickened master sauce. Steam 5 minutes. Serve with sauce.