Instructions: Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps. Combine sauce ingredients in a bowl.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant, about 10 seconds. Add mushrooms, carrot, and preserved vegetable. Stir-fry for 2 minutes, adding a few drops water if wok appears dry. Add bean sprouts; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Remove from heat and stir in cilantro. Let filling cool.

In a large pot of simmering water, parboil cabbage leaves just until limp, 2 to 3 minutes. Drain, rinse with cold water and drain again. Pat leaves dry with paper towels.

Trim leaves to make rectangles about 4 by 8 inches; discard heavy stem ends. If necessary, use a knife to shave any remaining thick white ribs to make leaves easier to roll. Make each roll. Place a leaf on work surface with stem end facing you. Spread 3 tablespoons filling in a band across bottom of leaf. Roll leaf tightly to enclose filling. If making ahead, cover and chill until ready to serve.

To serve, trim ends of each roll; cut rolls in half. Stand rolls on a serving plate so filling shows.

This recipe yields 16 rolls.

Yield: 16 rolls

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