1: Soak bean curd in water and leave it to sit to rehydrate.
2: Soak black fungus in hot water and set aside.
3: While the bean curd and black fungus are rehydrating, make the filling with all listed ingredients under FILLING.
4: Rinse and drain the rehydrated black fungus under cold water, chop it, and add it to the filling.
5: Lay a sheet of bean curd out, wipe off excess water, add a scoop of filling, and shape it. Roll it up and cut if necessary.
6: Pan-fry on medium heat until golden and crispy on both sides, taking 4-6 minutes each side or longer depending on size.
7: Serve with rice, soup, stir fry, and salted eggs as preferred.
