Bean curd skin rolls
Bean curd skin rolls ingredients
- BEAN CURD SKIN ROLLS
- 4 Sheets fresh bean curd
- -skin, approx. 20 cm x 20 cm
- Sauce-
- 1 med Red chili pepper (minced)
- 1 t Ginger, minced
- 1 t Shallots, chopped
- 1 T Vinegar
- 1 1⁄2 t Light soy sauce
- 1 t Dark soy sauce
- 1⁄2 t Sugar
- 1⁄2 t Sesame oil
- 1⁄2 T water
- FILLING
- 4 Dried black Chinese
- Mushrooms
- 4 Pieces dried bean curd cake
- 1 Celery stalk
- 1⁄4 Whole carrot
- 1⁄2 t Sesame oil
- 1⁄4 t Salt
- 1⁄4 t Sugar
Cooking Bean curd skin rolls
1. * (or large fresh button mushrooms, approx.
2. 40 g of either) Mixi sauce ingredients well.
3. Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute.
4. Drain and add seasonings.
5. Spoon a quarter of the filling mixture onto each bean curd skin sheet, rolling up and folding over the ends.
6. Shallow-fry until crisp and golden.
7. If necessary, slice the rolls into sections to fit in serving dish.
8. Pour sauce over.
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