Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 | Sheets fresh bean curd |
| 1 medium | Red chili pepper (minced) |
| 1 teaspoon | Ginger (minced) |
| 1 teaspoon | Shallot (chopped) |
| 1 tablespoon | Vinegar |
| 1½ teaspoon | Light soy sauce |
| 4 | Dried black Chinese mushrooms * |
| 4 | Pieces dried bean curd cake |
| 1 | Celery stalk skin, approx. 20 cm x 20 cm |
| 1 teaspoon | Dark soy sauce |
| ½ teaspoon | Sugar |
| ½ teaspoon | Sesame oil |
| ½ tablespoon | Water |
| ¼ | Whole carrot |
| ½ teaspoon | Sesame oil |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Sugar |
BEAN CURD SKIN ROLLS
SAUCE
FILLING
* (or large fresh button mushrooms, approx. 40 g of either) 1. Mix sauce ingredients well. 2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute. Drain and add seasonings.
3. Spoon a quarter of the filling mixture onto each bean curd skin sheet, rolling up and folding over the ends. Shallow-fry until crisp and golden.
4. If necessary, slice the rolls into sections to fit in serving dish. Pour sauce over.
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.