Recipe - Bean Curd Rolls

BEAN CURD SKIN ROLLS
4 Sheets fresh bean curd
skin, approx. 20 cm x 20 cm

SAUCE
1 md Red chili pepper (minced)
1 teaspoon Ginger (minced)
1 teaspoon Shallot (chopped)
1 tablespoon Vinegar
1 One half teaspoon Light soy sauce
1 teaspoon Dark soy sauce
One half teaspoon Sugar
One half teaspoon Sesame oil
One half tablespoon Water

FILLING
4 Dried black Chinese
mushrooms *
4 Pieces dried bean curd cake
1 Celery stalk
One fourth Whole carrot
One half teaspoon Sesame oil
One fourth teaspoon Salt
One fourth teaspoon Sugar

* (or large fresh button mushrooms, approx. 40 g of either)

1. Mix sauce ingredients well.

2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred
filling vegetables and blanch for 1 minute. Drain and add seasonings.

3. Spoon a quarter of the filling mixture onto each bean curd skin
sheet, rolling up and folding over the ends. Shallowfry until crisp
and golden.

4. If necessary, slice the rolls into sections to fit in serving
dish. Pour sauce over.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip