Recipe for Bean Curd Skin Rolls

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Yield:

2 Servings

Ingredients:

Amount	Ingredient
	BEAN CURD SKIN ROLLS ----------------
4 sht	fresh bean curd skin, approx. 20 cm x 20 cm
	----------------- SAUCE ----------------
1 med	Red chili pepper (minced)
1 tsp	Ginger (minced)
1 tsp	Shallot (chopped)
1 tbl	Vinegar
1/2 tsp	Light soy sauce
1 tsp	Dark soy sauce
1/2 tsp	Sugar
1/2 tsp	Sesame oil
1/2 tbl	Water
	----------------- FILLING ----------------
4 x	Dried black Chinese mushrooms *
4 x	Pieces dried bean curd cake
1 x	Celery stalk
1/4 whl	carrot
1/2 tsp	Sesame oil
1/4 tsp	Salt

Instructions:

Instructions: * (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. Shallow-fry until crisp and golden.

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

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