Recipe for Bean Curd Skin Rolls


4 sheets fresh bean curd skin, approx; . 20 cm x 20 cm
1 medium red chili pepper (minced)
1 teaspoon ginger (minced)
1 teaspoon shallot (chopped)
1 tablespoon vinegar
1 1/2 teaspoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 tablespoon water
4 dried black chinese mushrooms *
4 pieces dried bean curd cake
1 celery stalk
1/4 whole carrot
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon 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.

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