Green Tea Pilaf Rolls

Salt and pepper the tofu prior to cooking to bring out curry flavor..

Ingredients
3 Tbsp sencha
3 Tbsp + vegetable oil for frying
3 oz ground pork
1 oz carrots, finely chopped
2 oz bamboo shoots or celery, finely chopped
1 tsp + 1/2 salt
2 – 4 small bowls of cooked rice
1 tsp soy sauce
3 eggs
2 tsp cornstarch + 1 Tbsp cold water
lettuce leaves and radishes

Method

1. Place the tea leaves in a small pot and add enough hot water to cover. Leave for a few minutes until the leaves become soft. Drain the leaves and set aside.
2. Heat 3 tablespoons of oil in a wok and stir-fry the pork, carrots, and bamboo shoots over high heat. Add 1 teaspoon of salt and the drained tea leaves, and mix. Add the cooked rice and stir-fry for a few minutes. Season with soy sauce, remove from heat, and set aside.
3. Beat the eggs and add 1/2 teaspoon salt.
4. In a separate bowl, dissolve the cornstarch in cold water and add to the eggs.
5. Heat 3 teaspoons of oil in a fry pan. Pour a little egg into the pan and quickly make a very thin egg sheet 6 – 8 inches in diameter. Continue making sheets until all the egg is used up.
6. Place a little rice pilaf on each sheet and carefully make a neat roll. Make as many rolls as there are sheets.
7. Cut into bite–size pieces, and serve on a dish with lettuce and radishes.