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—————————-BEAN CURD SKIN
ROLLS—————————-
4 Sheets fresh bean curd
-skin, approx.
20 cm x 20 cm
———————————–SAUCE———————————–
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
———————————-FILLING———————————-
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.
Posted by
Stephen Ceideberg; October 26 1992.
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