Ingredients:

• 1/3 pkg  Superior Soft Pressed Tofu 
• 1  bean curd sheet
• 250g  shrimp paste*   
• 1 pc (50g)  celery     
• 1 stalk  cilantro    
• pinch  salt and pepper  
• flour paste (1 part flour to 1 part water)

Sweet and Sour Sauce

• 100m  white vinegar
• 200ml  ketchup
• 100g  sugar
• dash  Worcestershire sauce 
• 2tsp  cornstarch solution (1 part cornstarch to 3 parts water)

Put all the ingredients for the sauce (excluding the cornstarch paste) into a saucepan. Cook for 2 minutes and thicken with cornstarch solution. 

Cut celery and pressed tofu into finely diced pieces. Mix shrimp paste with celery, pressed tofu and seasoning. Wipe bean curd sheet and moisten with a wet cloth. Cut into 8 rectangular sheets. Place filling on each bean curd sheet and roll. Seal the edges with a flour paste. Bake in the oven on a cookie sheet at 300F for 20-25 minutes. Serve with homemade sweet and sour sauce.

* Shrimp can be replaced with homemade or store bought minced fish paste.