Mung Bean Jelly Rolls with Sesame Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Mung bean jelly or la pi is a chilled bean jelly that is usually enjoyed in the summer. In northern China, it is doused in a savoury dressing of soy sauce, vinegar, garlic and coriander. Here, we added the crunch of red radish, cucumber and wood ear fungus. The bean jelly is then rolled up and drizzled with sesame paste and chilli oil and finished off with a sprinkle of sesame seeds. The taste is crisp, refined and refreshing.


  • Dried mung bean jelly sheets (la pi) 3 pieces, soaked until soft and cut into 20-cm (8-in) pieces
  • Cucumber 10 g (⅓ oz), cut into thin strips
  • Carrot 6 g (⅕ oz), cut into thin strips
  • Leek 6 g (⅕ oz), cut into thin strips
  • Wood ear fungus 6 g (⅕ oz), soaked in water until soft and cut into thin strips
  • Red radish 6 g (⅕ oz), cut into thin strips


    1. Prepare sesame sauce. Heat oil in a wok over low heat. Deep-fry shallots until fragrant to infuse the oil with their flavour. Remove from heat and discard shallots. Add remaining ingredients to oil and mix well. Set aside.
    2. Place mung bean jelly sheets on a sushi mat. Divide vegetable strips into equal portions as per amount of mung bean jelly sheets and arrange them nearer to one edge of each sheet. Starting from that edge, roll jelly sheet up like a spring roll. Repeat for remaining ingredients.
    3. Cut mung bean jelly rolls into 5-cm (2-in) lengths and arrange on a serving plate. Pour sesame sauce over and sprinkle with sesame seeds, peanuts and spring onion if desired. Serve immediately.