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Bean Curd Skin Rolls



  • Prep Time: N/A
  • Cooking Time: N/A

Bean Curd Skin Rolls

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

SAUCE
1 md Red chili pepper (minced)
1 ts Ginger (minced)
1 ts Shallot (chopped)
1 tb Vinegar
1 1/2 ts Light soy sauce
1 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Sesame oil
1/2 tb Water

FILLING
4 Dried black Chinese
-mushrooms *
4 Pieces dried bean curd cake
1 Celery stalk
1/4 Whole carrot
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar

* (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.

Ingredients:

----------------------------BEAN CURD SKIN ROLLS----------------------------
4 Sheets fresh bean curd
-skin, approx. 20 cm x 20 cm

Serves:

2 Servings

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