So Gai Chow Sai Kan Seen Gu (Mock Chicken)

For a straight forward presentation, discard stems from shiitake mushrooms. Peel outer skin from each cap, then thinly slice caps and set aside. Peel strings from celery stalks, cut celery in thirds lengthwise, then julienne. Mix cornstarch with water.

Heat wok over high heat, add celery and vegetable oil, and cook, stirring, for 1 minute. Add mushrooms and cook until tender, about 3 minutes. Season with salt and freshly ground white pepper. Stir in cornstarch mixture. Cook for 1 minute.

To make spring rolls, soak dried bean curd sheets in water until pliable, about 15 minutes. Drain, pat dry, and cut in half diagonally. Place 1 tablespoon mock chicken 1 inch from one of the shorter edges of 1 triangle. Roll tightly, turning in sides as you go. Repeat with all wrappers.

Place rolls on a plate and steam on a rack over simmering water in a wok for 5 minutes. Remove rolls, pour out water and dry wok. Heat 2 inches vegetable oil over medium-high heat. When hot, fry rolls until golden.