Bean Curd Skin Rolls

Name: Bean Curd Skin Rolls
Yield: 2
Cuisine: Chinese
Ingredients: bean curd sheets; red chili peppers; ginger; shallots; vinegar; soy sauce, light; soy sauce, dark; sugar; sesame oil; water; mushrooms, chinese; bean curd cake; celery stalks; carrots; sesame oil; salt; sugar

Submitted by chille37

From Champiogn Recipes, Hong Kong award winner

YIELD

2 servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

Skins

SHEETS BEAN CURD SHEETS
fresh 20x20cm *

Sauce

MEDIUM RED CHILI PEPPERS
minced *

TEASPOON GINGER
minced

TEASPOON SHALLOTS
chopped *

TABLESPOON VINEGAR

1 ½

TEASPOONS SOY SAUCE, LIGHT

TEASPOON SOY SAUCE, DARK

TEASPOON SUGAR

TEASPOON SESAME OIL

TABLESPOON WATER

Filling

EACH MUSHROOMS, CHINESE
dried black chinese, or large fresh button mushrooms *

PIECES BEAN CURD CAKE
dried *

EACH CELERY STALKS

EACH CARROTS

TEASPOON SESAME OIL

TEASPOON SALT

TEASPOON 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.