Bean Curd Skin Rolls

Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

4 Sheets fresh bean curd skin, approx.

20 cm x 20 cm

1 md Red chili pepper (minced)

1 ts Ginger (minced)

1 ts Shallot (chopped)

1 tb Vinegar

1 1/2 ts Light soy sauce

1 ts Dark soy sauce

1/2 ts Sugar

1/2 ts Sesame oil

1/2 tb Water

4 Dried black Chinese mushrooms *

4 Pieces dried bean curd cake

1 Celery stalk

1/4 Whole carrot

1/2 ts Sesame oil

1/4 ts Salt

1/4 ts 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.

From: "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

From: Stephen Ceideberg; October 26 1992.

Continue to:

Related Recipes: