Bean curd skin rolls

2 servings

Ingredients

QuantityIngredient
4Sheets fresh bean curd
1mediumRed chili pepper (minced)
1teaspoonGinger (minced)
1teaspoonShallot (chopped)
1tablespoonVinegar
teaspoonLight soy sauce
4Dried black Chinese mushrooms *
4Pieces dried bean curd cake
1Celery stalk skin, approx. 20 cm x 20 cm
1teaspoonDark soy sauce
½teaspoonSugar
½teaspoonSesame oil
½tablespoonWater
¼Whole carrot
½teaspoonSesame oil
¼teaspoonSalt
¼teaspoonSugar

Directions

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.