Crispy Bean Curd Sheet Wrap

In a small bowl soak the mushrooms and woodears in warm water to cover until softened, about 20 minutes. Drain and discard the stem from the mushroom and thinly slice the cap. Squeeze the woodears to remove excess water.

Place firm tofu in cheesecloth or dish towel and firmly squeeze to remove liquid from tofu; it will look dry and crumbly.

Heat a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the carrots, long beans, celery, pressed tofu, mushrooms and woodears; cook, stirring until carrots are tender-crisp, about 1 1/2 to 2 minutes. Add the vegetarian oyster-flavored sauce, salt, pepper and crumbled firm tofu; cook, while stirring, until the vegetables are tender, about 1 1/2 minutes. Transfer from the wok to a bowl and allow the mixture to cool.

Prepare the wrap: Place one bean curd sheet square on work surface. Place 2 heaping tablespoons of the filling in the center of the square. Using a brush or your fingertips, paint the edges of the square with the flour paste. Fold one corner of the square over the filling to create a triangle. Firmly press the edges to seal. Repeat with remaining bean curd sheet squares.

Prepare a wide 2-quart sauce pan for deep-frying. Heat oil to 350 degrees. Slide wraps two at a time into the hot oil. Fry, turning occasionally, until golden brown, about 2 to 3 minutes per side. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot with sweet chili sauce on the side.

This recipe yields 8 to 10 wraps.