SOY SHEET VEGGIES AND BROWN RICE WRAPS

Number of servings: 4 wraps

Ingredients:

1pc soy (Tofu) sheet ( cut into 4 sheets)
2 cups cooked JAZZMEN brown rice
1 /2 cup of shredded carrot shredded
1 /2 cup of shredded mushroom
1/2 cup of shredded black fungus
1/2 cup of shredded Chinese celery
2 sweet potato ** (chestnuts and taro are also recommended)**

Seasonings for fillings:
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 teaspoon of light soy sauce
1/2 teaspoon of dark soy
1/2 teaspoon of sesame oil
A pinch of pepper

Preparation:

1. Steam sweet potato for 30-40 minus until soften. Peel skin and cut into chunks,
     then use a fork to press sweet potatoes into mash.** (chestnuts and taro mash are
     also recommended.)**
2. Heat 1 tablespoon oil in pan and stir fry all shredded ingredients until tender, then
    add seasonings for fillings; fry until soften, drain and let cool.
3. Mix mashed sweet potatoes with cooked brown rice.
4. Wipe soy sheet with wet cloth and cut into 4 pieces.
5. On top of soy sheet, put mixed sweet potatoes and brown rice on top, then the
    mixed shredded fillings and wrap in roll shade.
6. Heat pan and place 2-3 tablespoons of oil in, then fry both sides of wrap in low
    heat until lightly brownish and crispy.
7. Serve with Worcestershire sauce or chili sauce.