Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 200 g 50 g 2 110 g 4 sheets

  3. 1 tablespoon 2 tablespoons Fresh mung bean sprouts

  4. Enoki mushrooms, separated and clean

  5. Carrots, peeled and shredded

  6. Sugar snaps, sliced lengthways

  7. Dried beancurd skin

  8. Flour

  9. Oil

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted waterto the boil then add the bean sprouts, mushrooms, carrot and sugarsnaps.

  2. Stir a few times, leave in water about 30seconds, then remove to a colander, rinse in cool water, and set asideto drain.

  3. Cut each sheet of beancurd skin in half,then lay one half on top of the other, to make 4 double layered sheets.

  4. The aim is to get rectangles of roughly 20 x 25 cm.

  5. In a bowl, add flour to vegetables and mixwell. Divide the vegetables evenly into 4 portions and place them neatlyon the edge of the 4 double layered beancurd sheets, roll the sheetsover the vegetables to form tubular rolls.

  6. In a flat heavy frying pan, heat the oiluntil hot but not smoking. Place the beancurd skin rolls in the pan andfry about 2 minutes, then turn and fry the other side for about 2minutes.

  7. The skins should turn light golden brown,but be careful not to scorch them.

  8. When done, remove from skillet and placeon paper towels on a plate to remove excess oil.

  9. When cool, cut each rolll at an angle into3 pieces.

  10. Serve with dark sesame paste dippingsauce.


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