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Bean Curd Skin Rolls

Cuisine: Chinese
Courses: Starters and appetizers
Serves: 2 people

Recipe Ingredients

  Bean Curd Skin Rolls
4   Fresh bean curd - skin, approx. 20 cm
1   Red chili pepper - (minced) (medium)
1 teaspoon 5mlGinger - (minced)
1 teaspoon 5mlShallot - (chopped)
1 tablespoon 15mlVinegar
1 1/2 teaspoons 7.5mlLight soy sauce
1 teaspoon 5mlDark soy sauce
1/2 teaspoon 2.5mlSugar
1/2 teaspoon 2.5mlSesame oil
1/2 tablespoon 7.5mlWater
4   Dried black Chinese - mushrooms *
4   Dried bean curd cake
1   Celery stalk
1/4   Carrot
1/2 teaspoon 2.5mlSesame oil
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlSugar

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.

Mexican Family Cooking


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