Ingredients:

• 1/3 pkg  Superior Pressed Tofu 
• 1  bean curd sheet
• 100g  cabbage
• 50g  carrot
• 30g  water chestnut
• 30g  dried Chinese mushroom 
• 20g  pickled Chinese spicy vegetables
• 1tbsp  cornstarch solution (1 part cornstarch for 2 parts water)
• pinch  salt and pepper
• flour paste (1 part flour for 1 part water)

Special Oyster Sauce

• 2tbsp  oyster sauce
• 250ml  vegetable or meat stock
• 2tbsp  sugar 
• pinch  white pepper
• dash  sesame oil
• 2tbsp  cornstarch solution (1 part cornstarch for 3 parts water)

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

Soak dried mushroom until soft. Cut carrot, cabbage, pressed tofu, water chestnut, spicy vegetables, dried mushroom and shred them. Stir-fry said ingredients and add seasoning. Thicken with the cornstarch paste. 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 edges with flour paste. Steam the bean curd sheets. Serve with a special oyster sauce mixture drizzled on top or used as a dip. Omit the oyster sauce if you want the dish to be strictly vegetarian, and use soy sauce instead.