Filling: Finely dice celery and jicama. In a mixing bowl mix celery, jicama and vegetarian meat paste; season with white pepper, salt, sugar and Hondashi.
In a separate bowl, mix flour with water to a paste consistency for sealing the rolls.
Cut seaweed sheets in half. Cut bean curd wraps into a similar size. Lay the tofu wrap on the bottom, follow by the seaweed sheet. Spread the filling at one end of the seaweed sheet and roll. Seal the end with the flour paste and place it on the steam tray with the end facing down to prevent opening during cooking. Do not pack the rolls too tight, they will stick. Steam the rolls for 15 minutes. Remove and transfer onto a tray with openings at the bottom for smoking purposes.
In a wok, place a foil sheet and add dry tea leaf and brown sugar. Place the tray above the content and cover the wok. Smoke for 7 minutes and remove. Cut the rolls in half, arrange on a platter and serve.