Bean Curd Skin Rolls

md Red chili pepper (minced) 1 ts Ginger (minced) 1 ts Shallot (chopped) 1 tb Vinegar 1 1/2 ts Light soy sauce 1 ts Dark soy sauce 1/2 ts Sugar 1/2 ts Sesame oil 1/2 tb Water 4 Dried black Chinese -mushrooms * 4 Pieces dried bean curd cake 1 Celery stalk 1/4 Whole carrot 1/2 ts Sesame oil 1/4 ts Salt 1/4 ts Sugar * (or large fresh button mushrooms, approx.

g of either) 1. Mix sauce ingredients well.

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

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

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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008