Jade Lotus Salad Rolls(Vegetarian)

1 head cabbage

3 cakes five-spiced pressed beancurd (tofu)*

1 carrot, peeled and cooked (not too soft)

3 dried Chinese black mushrooms (Shiitake)*

1 fresh pickled cucumber

1T sesame oil*

1T soysauce

1t salt

1/4t MSG (optional)

Dressing:

1T Chinese seasoned black vinegar*

1T soy sauce

Wash the cabbage and cook in boiling water for five minutes. Carefully remove ten to twelve of the cooked cabbage leaves, cut into 6"×6" squares and set aside. Cut the pressed beancurd, cooked carrot, and pickled cucumber into julienne strips. Soak the dried mushrooms in hot water until soft (the soak water can be used in soup), cut off and discard the stems, and cut the caps into julienne strips. Steam mushroom strips until cooked through, then add to other julienned ingredients. Add sesame oil, soy sauce, salt and optional MSG, mix, and marinate for ten minutes. Place one even portion of the marinated mixture on each cabbage leaf and roll each up tightly. Refrigerate the rolls for twenty minutes. Before serving, cut into ca. 3/2" to 2" pieces and place on a serving plate. Mix together the dressing ingredients and sprinkle over the rolls.

*available in Oriental groceries.