This is a blog post on how to make bean curd skin rolls recipe. Bean curd roll is made from bean curd skin. It is also known as tofu skin. This bean curd skin can either be made at home from fresh soy milk or bought from Asian grocers. The shop ones are sold in dry form. All it needs is to soak in water to make it usable and will be just a good as freshly made ones. Shop bought ones are definitely much easier to use than trying to make tofu skin at home. It is vegan friendly and gluten-free.
Bean curd skin is use in many forms from dessert, stir-fries, and use as a wrap. In this recipe, the skin is used as pan-fried rolls filled with mincemeat. In Malaysia, these bean curd skin rolls are a street food snack or forms as part of a dish which originates from Penang island. Its origins of this dish are from China.
Bean curd skin rolls
INGREDIENTS
- 3-5 tbsp sunflower oil
- 1 medium onion
- 3 cloves garlic
- 3 cm ginger
- 1 tsp five-spice powder
- 500 grams minced pork
- 1 medium egg
- 1 medium carrot
- 10 stalks chive optional
- 5-8 dried shiitake mushrooms
- 1 can bamboo shoot optional
- One tsp sesame oil
- 1 tsp corn flour
- 100 grams dried bean curd sheets
INSTRUCTIONS
Prepare the filling and skin
- Peel and chop finely the onion, garlic, and ginger. Rehydrate the dried shiitake mushroom by soaking it in water then chop it up finely. Dice the carrot. Drain the bamboo shoot and slice and chop it finely. Slice the garlic chives. If you like a bit of texture don’t slice these ingredients too finely.
- Add al the ingredients into a mixing bowl except for the sunflower oil and bean curd sheets. Mix well till it resembles a paste. On a plate add some water to the bean curd skins to rehydrate. this process won’t take long and will change to a pale yellow color. Size then up to the desired size. For a finger snack size of 15 cm and to serve as part of a meal maybe 25-30cm. These sizes are just approximate as the bigger the better as it helps achieve more seal. It is possible to roll it up layers.
Frying and rolling up the rolls
- Take one piece of the prepared tofu skin put some filling and start rolling up. Like what you would do to make spring rolls. Heat up about 3 tablespoons of sunflower oil in a frying pan on medium heat. Shallow fry the roll till it starts to cook. Where the rolls start to firm up and bean curd skin starts to brown
Thank you for dropping by do have a look at my other blog posts like wonton soup or pan-fried Chinese dumpling.
Bean curd skin rolls
- 3-5 tbsp sunflower oil
- 1 medium onion
- 3 cloves garlic
- 3 cm ginger
- 1 tsp five-spice powder
- 500 grams minced pork
- 1 medium egg
- 1 medium carrot
- 10 stalks chive (optional)
- 5-8 dried shiitake mushrooms
- 1 can bamboo shoot (optional)
- 1 tsp sesame oil
- 1 tsp corn flour
- 100 grams dried bean curd sheets
Prepare the filling and skin
Peel and chop finely the onion, garlic, and ginger. Rehydrate the dried shiitake mushroom by soaking it in water then chop it up finely. Dice the carrot. Drained the bamboo shoot and slice and chop it finely. Slice the garlic chives. If you like a bit of texture don't slice these ingredients too finely.
Add al the ingredients into a mixing bowl except for the sunflower oil and bean curd sheets. Mix well till it resembles a paste.
On a plate add some water to the bean curd skins to rehydrate. this process won't take long and will change to a pale yellow color. Size then up to the desired size. For a finger snack size of 15 cm and to serve as part of a meal maybe 25-30cm. These sizes are just approximate as the bigger the better as it helps achieve more seal. It is possible to roll it up layers.
Frying and rolling up the rolls
Take one piece of the prepared tofu skin put some filling and start rolling up. Like what you would do to make spring rolls.
Heat up about 3 tablespoons of sunflower oil in a frying pan on medium heat. Shallow fry the roll till it starts to cook. Where the rolls start to firm up and bean curd skin starts to brown
