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3 sheets dried bean curd
3 sheets yakinori (roasted seaweed used in sushi rolls)
1 tablespoon light soy sauce
1 teaspoon salt
2 teaspoons Sugar
1 teaspoon pepper
1 teaspoon sesame oil
a pinch MSG (if desired)
3 cups water
oil for frying
Heat water in the wok and add the remaining seasonings. Bring to a boil. Lower heat.
In a baking tray, spread out the bean curd sheet and re-fold into a square. Place a square of seaweed on top, and fold into an oblong shape. In a wok or large skillet add oil. Fry the bean curd rolls on high heat until both sides are golden brown, adding more oil as needed. Slice into 1 - 1 1/2 inch (3 - 4 centimeter) pieces before serving.