In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.