I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.
These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!
The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.
This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.
Prep time: 40 minutes cooking time: 20 minutes
- 300g pork mince
- 8 slices canned waterchestnut diced finely
- 4 stalks spring onions diced finely
- About 10 dried shrimp soaked in water, then chopped finely (optional)
- 1 teaspoon white pepper
- 2 teaspoons finely diced ginger
- 1 egg white lightly beaten (keep egg yolk)
- 1 tablespoon light soy sauce
- 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
- 2 tablespoons by vegetable oil
- 1 teaspoon sesame oil
- Lightly beaten egg yolk to use for sealing rolls
- 1.5 cups chicken stock
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon shaoxing wine
- 1 teaspoon sugar
- 2 teaspoons cornflour and 1/4 cup water
- 1 teaspoon sesame oil
Garnish: finely sliced spring onions and chopped coriander
1. Mix all stuffing ingredients in a bowl, except oils and egg yolk
2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.
3. Cut beancurd skin into 15cm x 20 cm rectangles.
4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.
5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.
6. Cut beancurd rolls in half, place into a baking dish.
7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.
8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.
9. Scatter over with finely sliced spring onions and coriander and serve.