Bean Curd Skin Rolls Recipe




Bean Curd Skin Rolls Ingredients


BEAN CURD SKIN ROLLS

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

SAUCE

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

FILLING

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

A Recipe for
Bean Curd Skin Rolls

 

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Bean Curd Skin Rolls

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.







Bean Curd Skin Rolls Directions

* (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.

Serves: 2

 

 

 

 

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