Categories: Appetizers, Thai, Vegetarian, Sausages, Chinese 
      Yield: 4 servings 
  
      1 tb Flour                                    -- coarsely chopped 
      2 tb -Water                            1/2 c  Water chestnuts 
      1 ts Coarsely chopped garlic                  -- coarsely chopped 
      1 ts Coriander root                      2 oz Pre-soaked Chinese mushrooms 
           -- (coarsely chopped)                    -- coarsely chopped 
      1 ts Whole black peppercorns           1/2 c  Beansprouts; coarsly chopped 
      2 tb Oil                                 2 tb Light soy sauce 
      2 oz Taro; peeled                        1 ts Sugar 
           -- and coarsely chopped             3 lg Beancurd sheets 
      1    Carrot (more if desired)                 Oil; for deep-frying 
 
---------------------------------TO GARNISH--------------------------------- 
           Lettuce                                  Mint leaves 
  
  Mix the flour and water to form a paste and set aside.  In a mortar pound 
  together the garlic, coriander root and peppercorns to form a paste.  Heat 
  the oil and briefly fry the garlic paste, then add all the remaining 
  ingredients down to and including the sugar, stirring constantly.  Add the 
  flour and water paste and stir to thicken.  Remove from the heat and leave 
  to cool. 
   
  Drain the beancurd sheets and spread out on a flat surface.  Place a line 
  of the cooled filling along one edge of each sheet and roll to form a long 
  sausage.  Place the 3 sausages in a steamer and steam for 15 minutes. 
  Remove and leave to cool. 
   
  When ready to serve, deep-fry the sausages until golden brown, drain and 
  slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint 
  leaves with Plum Sauce. 
   
  Vatcharin Bhumichitr "Thai Vegetarian Cooking"