Pan Fried Bean curd Rolls Recipes

Who can resist these crispy rolls? It is a must order dish for me if I go for dim sum restaurant. I just like the crispy skin made out of bean curd skin and the fillings of ground meat, carrot bits and crunchy water chestnuts. Since I still have bean curd skin leftover from my Yong Tau Foo I decided to make some.

Ingredients:

16-17 pieces of 5 1/2” x 3 1/2” bean curd skin
3 tbsp of flour + 4 - 5 tbsp of water – mix into a paste for sealing the rolls

Filling:

½ pound ground chicken or pork
15 large shrimps – peel, deveined and roughly chopped
6 water chestnuts – cut into small cubes
1 small carrot – peels and grated
3 spring onions – cut small
1 small red chili – chopped (optional)
2 tbsp cornstarch
½ beaten egg
1 tbsp oyster sauce
2 tbsp of soy sauce
½ tsp sesame oil
½ tsp black pepper
Salt the taste

1. Mix all the filling ingredients until well combined. Set it aside in the fridge for an hour.
2. Take about 1 ½ tbsp of filling and spread it at one end of the beancurd skin. Brush a bit of the cornstarch mixture on the other 3 end of the bean curd skin. Roll up to seal. Do the same to the rest of the beancurd skin.
3. Heat a bit of oil in a frying pan, pan fried both side of the rolls over medium heat until golden brown. Drain the oil on paper towel.
4. Serve warm with some chili sauce.