1 sheet doufu skins
1 tsp. tree ears
6 black mushrooms
2 c. drained bean noodles
1 scallion, chopped fine
1/4 lb. coarsely ground pork
1 can crab meat (optional)
1 egg
1 sprig chopped coriander
1 c. bean sprouts
1 c. master sauce
DIP:
4 tbl. fish sauce
4 tbl. lemon juice
1 tbl. soy
1 tbl. Sugar
- Unwrap skins (2) lay flat, brush with warm water to soften. Cut into desired squares, set aside.
- Soak mushrooms and tree ears. Chop off stems, rinse good.
- Mix pork and crab together, mix well.
- Soak bean noodles, when soft chop up. Chop parsley.
- Mix all ingredients together, mix well
- Make softened skin into egg roll, pack tight.
- Steam on bowl (not large) 20 minutes. The last 5 minutes add master sauce to bowl, cover finish steaming till egg rolls absorb broth. Serve.