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Vegetarian Bean Curd Roll

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  Dried bean curd sheets 5 (Whole)
  Oil 30 Milliliter (2 Tablespoons)
  Ginger slice 3 , shredded
  Dried mushrooms 5 , soaked and shredded
  Finely shredded carrots 125 Milliliter (1/2 Cup)
  Shredded bamboo shoots 200 Milliliter (3/4 Cup)
  Finely shredded cabbage 250 Milliliter (1 Cup)
  Soy sauce 2 Teaspoon
  Oyster flavored sauce 2 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Wine 1 Teaspoon
  Soup stock 125 Milliliter (1/2 Cup)
  White pepper 1 Pinch
  Cornstarch 1 1⁄2 Teaspoon
  Oil 1 Liter (4 Cups)
  Flour 4 Tablespoon
  Water 30 Milliliter (2 Tablespoons)
  Flour 30 Milliliter (2 Tablespoons)

1. Soak 4 sheets of dried bean curd sheets in lukewarm water for 5-10 minutes. Drain and set aside. Break the remaining sheet into small pieces and soak for 5-10 minutes also. Drain and set aside.
2. Heat 2 tablespoons oil in hot wok over high heat; add ginger and stir for 10-15 seconds. Stir in mushrooms, carrots, onions, bamboo shoots and broken bean curd pieces and cook for 1 minute. Add the remaining ingredients except cornstarch solution. Reduce heat to medium, cover and cook for 2 1/2 minutes. Thicken with cornstarch solution. Let cool.
3. Cut large bean curd sheets into 8 six-inch (15 cm) squares. Place about 2 1/2 tablespoons (37 ml) vegetable mixture on one side of sheet. Wrap it very tightly, as you would make an envelope to enclose filling, like a spring roll. Seal edges with flour paste.
4. Heat oil in wok over medium high heat. Deep-fry bean curd rolls until golden brown. Drain well. Cut each roll into 3 pieces.

Recipe Summary

Side Dish

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