Makes about 8 servings
- 2 handfuls of shredded black ear mushrooms
- 8 shiitake dry mushrooms
- 1 bunch bean threads
- 7 oz (200g) extra firm tofu
- 1 tablespoon oil
- 1 teaspoon ginger, minced
- 1/4 cup green peas
- 3 teaspoons raw sugar or equivalent sweetener
- 2 teaspoons sea salt
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon ground black pepper
- 2 layers 10x10 banana leaves
- 5-inch cotton string
Soak the bean threads for about 5 minutes or until soft. Cut into 2-inch strings. Set aside.
Bring tofu to a boil, reduce heat and simmer for about 3 minutes. Drain, press dry. Crush (by hand or food processor) and set aside.
Heat oil in a pan or wok for 1 minute. Add ginger and stir fry until fragrant. Stir in the mushooms and peas and stir fry for about 3 minutes. Add sweetener, salt, five-spice powder. Remove from heat. Add tofu, bean threads and pepper. Mix well.
Place the tofu mixture in a small bowl to shape. Invert the bowl onto the layer of banana leaves (one on top of the other), hold the ends together to make a money bag, tighten with a string and steam for 30 minutes.
Transfer the wrap to a serving plate and untie it. Trim the excess banana leaves and arrange with toasted spring roll skins.
Note: Can also be served as self-rolls with soaked rice paper, mint leaves and sweet and sour soy sauce (cuốn bánh tráng).