Bean Curd Skin Rolls Recipe

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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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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Bean Curd Skin Rolls from the recipe cookbook of Recipes-to-go (Bread)

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Bean Curd Skin Rolls

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

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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Bean Curd Skin Rolls Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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