Directions

1. Place pork, shrimp, bamboo, green onions, 2-inch grated ginger, soy sauce, 1 teaspoon white pepper, sesame oil, 1 teaspoon rice wine, egg white, 3 tablespoons cornstarch, and wood ears in large bowl and mix well. Set aside.
   
2. Fill a sheet pan with warm water. Working with one beancurd skin at a time, place the sheet in the water. Let it soften then dry on a towel.
   
3. Place the beancurd on a cutting board and place 3 tablespoons of filling in the middle of the skin. Roll the beancurd skin over and fold the sides to form an envelope. Roll tightly into a cylinder roughly 2" wide and 4" long. Brush a little water on the edge to secure the roll. Repeat with remaining rolls.
   
4. In a large pan on medium heat, add 1 tablespoon oil. Fry beancurd skin rolls until golden. Remove and drain on a paper towel lined plate.
   
5. In a small pot add 1 tablespoon oil and saute garlic and ginger for a few seconds then add broth, 1 teaspoon rice wine, and 1/4 teaspoon white pepper. Allow it to come to a boil. In a small bowl add 1 tablespoon cornstarch and water and stir to combine. Add it to the sauce mixture to thicken. Cook until it becomes a sauce.
   
6. Arrange the rolls in a shallow dish, pour the sauce over and cover and steam over medium heat for 8 minutes. Take the dish out and serve immediately.