Bean Curd Skin Rolls

Recipe Ingredients

		Bean Curd Skin Rolls
4		Fresh bean curd - skin, approx. 20 cm
		Sauce
1		Red chili pepper - (minced) (medium)
1 teaspoon	5ml	Ginger - (minced)
1 teaspoon	5ml	Shallot - (chopped)
1 tablespoon	15ml	Vinegar
1 1/2 teaspoons	7.5ml	Light soy sauce
1 teaspoon	5ml	Dark soy sauce
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Sesame oil
1/2 tablespoon	7.5ml	Water
		Filling
4		Dried black Chinese - mushrooms *
4		Dried bean curd cake
1		Celery stalk
1/4		Carrot
1/2 teaspoon	2.5ml	Sesame oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Sugar

Recipe Instructions

* (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.

Source:
Mexican Family Cooking

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