Place beancurd sheets in shallow pan.  Cover with very hot water and soak for 15 minutes. Drain and set aside.Heat oil in wok or large pan over high heat. Add soy sauce, resesrved mushrooms, garlic, carrot, bean sprouts, siu choy, sesame seeds and sugar. Stir-fry together 2-3 minutes then season with salt to taste. Stir in oyster sauce, green onions and ginger then cool to room temperature.

Cut each beancurd sheet into 10” squares. Spread 4 tbsp. filling in a line diagonally on each square. Fold each corner next to ends of filling lines then fold third corner over filling. Brush remaining corner and sides with water-cornstarch mixture and roll entire roll over, smoothing treated edges to seal seams. Repeat with remaining squares and filling.

Arrange bamboo steamer in wok or large pan with 2 cups boiling water. Place 2-3 rolls in steamer; cover and steam over boiling water 3 minutes; turn rolls over and steam other side 3 minutes. Steam remaining rolls in same manner then transfer all rolls to kitchen towelling to drain any excess moisture before deep-frying.

Heat oil in wok or deep-fryer at 370ºF and deep-fry each roll 2-3 minutes, turning once. Drain on kitchen towelling, cool slightly and serve with small bowls of worcestershire sauce and/or red rice vinegar dor dipping.