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Bean Curd Skin Rolls

 

From Champiogn Recipes, Hong Kong award winner
120

Yield

2

servings

Prep

30

min

Cook

10

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

Skins
4 sheets bean curd sheets
fresh 20x20cm
*
Sauce
1 medium red chili peppers
minced
*
1 teaspoon ginger
minced
*
1 teaspoon shallots
chopped
*
1 tablespoon vinegar
1 ½ teaspoons soy sauce, light
1 teaspoon soy sauce, dark
½ teaspoon sugar
½ teaspoon sesame oil
½ 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
¼ each carrots
½ teaspoon sesame oil
¼ teaspoon salt
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 4053% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 617mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 29% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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