Bean Curd Skin Rolls
From Champiogn Recipes, Hong Kong award winner
Yield
2 servingsPrep
30 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Skins | |||
| 4 | sheets |
bean curd sheets
fresh 20x20cm |
*
|
| Sauce | |||
| 1 | medium |
red chili peppers
minced |
*
|
| 5 | ml |
ginger
minced |
|
| 5 | ml |
shallots
chopped |
*
|
| 15 | ml |
vinegar
|
|
| 7.5 | ml |
soy sauce, light
|
|
| 5 | ml |
soy sauce, dark
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
sesame oil
|
|
| 7.5 | ml |
water
|
|
| Filling | |||
| 4 | each |
mushrooms, chinese
dried black chinese, or large fresh button mushrooms |
*
|
| 4 | pieces |
bean curd cake
dried |
* |
| 1 | each |
celery stalks
|
|
| 0.3 | each |
carrots
|
|
| 2.5 | ml |
sesame oil
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
sugar
|
|
Directions
Mix sauce ingredients well.
Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute. Drain and add seasonings.
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.
If necessary, slice the rolls into sections to fit in serving dish. Pour sauce over.
