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  Recipe Home » Oriental » Bean Curd Skin Rolls
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  Bean Curd Skin Rolls
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 271
Ingredients:

MMMMMBEAN CURD SKIN ROLLS

4 Sheets fresh bean curd skin, approx. 20 cm x 20 cm

MMMMMSAUCE

1 medium Red chili pepper (minced)
1 tsp Ginger (minced)
1 tsp Shallot (chopped)
1 tbsp Vinegar
1 1/2 tsp Light soy sauce
1 tsp Dark soy sauce
1/2 tsp Sugar
1/2 tsp Sesame oil
1/2 tbsp Water

MMMMMFILLING

4 Dried black Chinese mushrooms *
4 Pieces dried bean curd cake
1 Celery stalk
1/4 Whole carrot
1/2 tsp Sesame oil
1/4 tsp Salt
1/4 tsp Sugar
Instructions:
* (or large fresh button mushrooms, approx. 40 g of either)

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.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong
Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.
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