Bean Curd Skin Rolls

Name: Bean Curd Skin Rolls
Yield: Makes about 24 Rolls; Serves Up to 12
Cuisine: China
Ingredients: 12 sheets bean curd skin (see introduction); 2.5 ml (½ tsp) tapioca or potato flour; 8 turns peppermill; 90 ml (6 tbsp) peanut or vegetable oil for frying; 2.5 ml (½ tsp) salt; 450 g (1 lb) bean sprouts, topped and tailed if patience and time permits; 2.5–5 ml (½–1 tsp) finely chopped garlic; 8 spring onions, trimmed, cut into 3.5 cm (1½ in) sections, then shredded; 15 small dried Chinese black mushrooms, reconstituted then cut into very thin strips; 5 ml (1 tsp) Shaoxing wine or medium dry sherry; 7.5 ml (1½ tsp) egg white; 2.5 ml (½ tsp) cornflour; 10 ml (2 tsp) peanut or vegetable oil; 10 ml (2 tsp) thin or light soy sauce; 30 ml (2 tbsp) oyster sauce; 15 ml (1 tbsp) tapioca or potato flour dissolved in 30 ml (2 tbsp) mushroom soaking liquid or water; 1.5 ml (¼ tsp) sugar; 115 g (4 oz) pork escalopes, cut into matchstick-sized strips; 350 g (12 oz) small raw shrimps in the shell (37–45 shrimps, without heads, rinsed, drained well, then shelled, or 225 g/8 oz already shelled); 1.5 ml (¼ tsp) salt; vegetable oil for sautéing; egg white, lightly beaten

Preparation info

Makes about 24 Rolls; Serves Up to
12

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Large dried sheets of bean curd skin are available in Chinese supermarkets, carefully wrapped in wax paper, then enveloped in substantial plastic bags. The almost transparent sheets, delicate to look at and brittle when dry, are surprisingly pliant and durable once sprayed with cold water, and hence are easy to use.

The process of making them is fascinating to watch, although the conditions in which the workers operate are often hard. Two years ago, when I was in Hong Kong, I was ta

Ingredients

Asia
China
Starter

Ingredients

Method