Ingredients

• 1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained
• 8 each black mushrooms, rehydrated, de-stemmed and julienned
• 1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well)
• 2 ounces black moss (hair vegetable), in and out of hot water and rinsed
• 1 teaspoon sesame oil
• 1 tablespoon cilantro, chopped
• 1 jalapeno, de-stemmed, minced
• 4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches
• 1 cup lightly brewed jasmine tea
• Soy-Sambal Chutney, recipe follows
• 1 small red onion, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sambal
• 1 tablespoon naturally brewed soy sauce
• 1 tablespoon rice vinegar

Instructions

1. In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
2. Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
3. In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.