Bean Curd Skin Rolls

From Champiogn Recipes, Hong Kong award winner

40 minutes Prep: 30 minutes Cook: 10 minutes

40 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients


Skins
4	sheets	bean curd sheets	fresh 20x20cm

Sauce
1	medium	red chili pepper	minced
1	teaspoon	ginger	minced
1	teaspoon	shallots	chopped
1	tablespoon	vinegar
1 1/2	teaspoons	soy sauce, light
1	teaspoon	soy sauce, dark
1/2	teaspoon	sugar
1/2	teaspoon	sesame oil
1/2	tablespoon	water

Filling
4	each	mushrooms, chinese	dried black chinese, or large fresh button mushrooms
4	pieces	bean curd cake	dried
1	each	celery stalks
1/4	each	carrot
1/2	teaspoon	sesame oil
1/4	teaspoon	salt
1/4	teaspoon	sugar

Directions

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.

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Nutrition Facts

Serving Size 50g

Amount per Serving

Calories 40 53% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 617mg	26%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	29%		Vitamin C	2%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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