Thursday, May 20, 2010

Pan Fried Bean curd Rolls

Who can resist these crispy rolls? It is a must order dish for me if I go for dim sum restaurant. I just like the crispy skin made out of bean curd skin and the fillings of ground meat, carrot bits and crunchy water chestnuts. Since I still have bean curd skin leftover from my Yong Tau Foo I decided to make some.


16-17 pieces of 5 1/2” x 3 1/2” bean curd skin
3 tbsp of flour + 4 - 5 tbsp of water – mix into a paste for sealing the rolls


½ pound ground chicken or pork
15 large shrimps – peel, deveined and roughly chopped
6 water chestnuts – cut into small cubes
1 small carrot – peels and grated
3 spring onions – cut small
1 small red chili – chopped (optional)
2 tbsp cornstarch
½ beaten egg
1 tbsp oyster sauce
2 tbsp of soy sauce
½ tsp sesame oil
½ tsp black pepper
Salt the taste

1. Mix all the filling ingredients until well combined. Set it aside in the fridge for an hour.
2. Take about 1 ½ tbsp of filling and spread it at one end of the beancurd skin. Brush a bit of the cornstarch mixture on the other 3 end of the bean curd skin. Roll up to seal. Do the same to the rest of the beancurd skin.
3. Heat a bit of oil in a frying pan, pan fried both side of the rolls over medium heat until golden brown. Drain the oil on paper towel.
4. Serve warm with some chili sauce.


tinyskillet said...

I know I couldn't resist the crispy roll! It looks fantastic, something that I'm craving right now!

Iris said...

Is there a trick to how you re-hydrate the bean curd skin? Every time I take the dried bean curd sheets out to wet them, they will always break into pieces or get lots of holes in them when I try to roll. Its so difficult ><

Beachlover said...

oh no!! i love fuchok roll or any shinchok roll..anything use bean curd sheet to wrap is good for me!! I can finish the whole plate by you make me hungry by just looking at it!

WendyinKK said...

Now now now.. this is something that I really like to eat as a snack, especially with chu cheong fun:)

Sonia ~ Nasi Lemak Lover said...

We love this too, a must order item when we take dim sum.

Kitchen Corner said...

Oh.. I like your bean curd rolls. Do you think I can grill it in the oven?

Noob Cook said...

my fave item on the dim sum menu too. I love shrimp fillings and mayo dip to go with it. Yours look delicioussss

Tuty @ Scent ofspice said...

Delicious snacks, Gertrude. If I make these, I won't stop eating them until they're finished :-D

MaryMoh said...

Both my hands are up!! :D I can't resist favourite. I have to make too!

coffeesncookies said...

fuchok is my favourite yongtaufoo item but I like mine with fish paste. I'd think fish paste gives it a springier texture.

ann low said...

This is my favorite too! Yum..yum...

petite nyonya said...

Crispy beancurd roll (or flat ones) is one of my favorites and is a MUST order whenever I'm at my dimsum or yong tau foo stall!!

Honey Bee Sweets said...

Looks good! I usually buy frozen vegetarian bean curd skin. But your method makes me want to make some myself...yummy!

tigerfish said...

Also a must-order dim-sum item for me. :)

Bakericious said...

oh my favourite, a must for me to order when eating dim sum

Little Inbox said...

This is my favorite too. Sure will order this everytime I come across.

Little Corner of Mine said...

I couldn't resist it too especially those fried with bean curd sheet. I want!

Pete said...

Just bought some chicken meat to make beancurd roll (lobak) for the weekend. Nice recipe. Thks

mycookinghut said...

Love this.. one problem for me: to get hold of the beancurd wrapper (I think made in Malaysia one) is kind of difficult.. last time I bought made in China one and it is different.. that is fu-chok I think where you make soup.. what kind do you usually buy?

ICook4Fun said...

Lyndsey, thank you.

Iris, the bean curd skin I used came in a big sheet and I will cut it to size. It is actual very thin, soft and pliable. All you have to do is wipe it with a damp paper towel. I will try to take a picture of it and post it here.

Lesley, I too like anything wrap in beancurd sheet :)

Wendy, my fav too :)

Sonia, look like we Malaysian love foo chok.

Kitchen Corner, if you grill it in the oven it will get very chewy. Actually pan fried didn't take too much oil. I used less then 5 tbsp for oil to pan fried all of it.

Noobcook, yea it will be great with mayo dip too.

Tuty, me too ha ha..

ICook4Fun said...

Mary, looking foward to your posting :)

Coffeencookies, I too will make it with fish paste if I have it in stock if not I just use meat.

Anncoo, petite nyonya, mine too :)

Bee Bee, yes I used the frozen kind that come in a huge sheet.

Tigerfish, yeap

Jess, you too like this :)

Little Inbox, me too.

Pete, I like lobak too.

Leemei, the one I used comes in a big sheet? It is actually from China. I will take a picture and post it here.

Cheah said...

This is my favourite too. Yup we always go for this whenever we have dim sum. Better to pan-fry rather than to deep-fry. Thanks for sharing.

ICook4Fun said...

Cheah, yea we just can't resist crispy food :)