Bean curd skin rolls

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




* (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.

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