| 1. |
Pluck off roots from bean sprouts. Rinse and drain well. Cut bamboo shoots and carrot into shreds. Soak mushrooms till soft. Remove stems and cut into shreds. |
| 2. |
Rinse French beans and cut into slanted pieces. Rinse coriander and cut into sections. |
| 3. |
Wipe beancurd sheets with a piece of clean wet cloth. Cut each sheet into half and trim away the hard edges. |
| 4. |
Heat 2 tablespoons of oil and fry mushrooms till fragrant. Add French beans, carrots and bamboo shoots. Fry briefly. Add bean sprouts and combine well. Season with salt and sesame oil. |
| 5. |
Mix egg white and flour. Combine well and set aside. |
| 6. |
Lay bean curd sheets on a dry surface. Spoon bean sprout filling on the sheets and add a little coriander. Roll the sheets tightly and seal the edges with egg white mixture. Secure with toothpicks. |
| 7. |
Steam vegetable rolls over high heat for 8 minutes. Remove and cut into sections before serving. |
