Crispy Beancurd Skin Rolls
Crispy Beancurd Skin Rolls
Enjoy this quick and easy Chinese roll recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 35 minutes
  • Cooking Time 15 minutes
  • Yield 6 servings
  • Filling
  • 6 dried Black mushrooms
  • 1 tablespoon Vegetable oil
  • 1 clove Garlic, minced
  • ½ small Carrot, julienned
  • ½ cup Garlic chive, cut into 2” length
  • ¼ cup julienned Bamboo shoots
  • 2 Green onions, cut into 2-inch long pieces
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon Sesame oil
  • ¼ shredded Egg omlette
  • 6 dried Bean curd sheets
  • 1 tablespoon Flour mixed with 1 tablespoon water (flour paste)
  • Vegetable oil for frying
  • 1 teaspoon Chinese five-spice powder
  • 1 tablespoon Salt
  1. Soak mushrooms in enough water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside
  2. Place a wok medium-high heat until hot. Add oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant. Add carrot and stir-fry for about 2 minutes or until carrots are crisp-tender. Add mushrooms, bamboo shoots, green onions, soy sauce, hoisin sauce, wine, and sesame oil. Stir-fry for 2 minutes until well mixed. Transfer to a bowl and set aside
  3. Soak bean curd sheets in enough water to cover for 3 to 4 minutes or until softened; drain. To fill each bean curd sheet, spread about 1 heaping tablespoons of filling across one sheet. Fold bean curd sheet into several layers to create the texture of “vegetarian chicken meat”. Keep remaining sheets covered to prevent drying Brush sides and top of triangle with flour paste Fold over to seal
  4. Place a nonstick frying pan over high heat. Pour oil to a depth of 1-inch and heat over medium-high heat until hot but not smoking. Add bean curd rolls, two at a time, and cook for 2 minutes on each side or until golden brown. Transfer to a heatproof dish and keep warm in a 200°F oven while cooking remaining rolls
  5. To serve: mixed five-spice powder with salt and sprinkle on top of bean curd rolls. Cut each bean curd roll into thirds, serve hot

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