Bean Curd Skin Rolls
| Yield: | 2 Servings |
| Categories: | Chinese, Appetizers |
| BEAN CURD SKIN ROLLS | ||
| 4 | Sheets fresh bean curd skin, approx. 20 cm x 20 cm | |
| SAUCE | ||
| 1 | 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 |
| FILLING | ||
| 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 |
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