Bean Curd Skin Rolls Recipe

• 4 sht fresh bean curd skin, approx. 20 cm x 20 cm
• 1 med Red chili pepper (chopped)
• 1 tsp Ginger (chopped)
• 1 tsp Shallot (minced)
• 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
• 4 x Dry black Chinese mushrooms *
• 4 piece dry bean curd cake
• 1 x Celery stalk
• 1/4 whl carrot
• 1/2 tsp Sesame oil
• 1/4 tsp Salt
• 1/4 tsp Sugar

1. * (Or possibly large fresh button mushrooms, approx.
2. 40 g of either)
3. 1.
4. Mix sauce ingredients well.
5. 2.
6. Soak dry mushrooms for 20 to 30 min till soft, then shred filling vegetables and blanch for 1 minute.
7. Drain and add in seasonings.
8. 3.
9. Spoon a quarter of the filling mix onto each bean curd skin sheet, rolling up and folding over the ends.
10. Shallow-fry till crisp and golden brown.
11. 4.
12. If necessary, slice the rolls into sections to fit in serving dish.
13. Pour sauce over.

fresh bean curd skin, red chili pepper, ginger, shallot, vinegar, soy sauce, soy sauce, sugar, sesame oil, water, black chinese mushrooms, cake, celery, carrot, sesame oil, salt, sugar

Taken from cookeatshare.com/recipes/bean-curd-skin-rolls-80943 (may not work)