Category: Appetizers

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

* (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.