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.Ingredients:
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
Filling:
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.
23 comments:
I know I couldn't resist the crispy roll! It looks fantastic, something that I'm craving right now!
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 ><
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 myself...now you make me hungry by just looking at it!
Now now now.. this is something that I really like to eat as a snack, especially with chu cheong fun:)
We love this too, a must order item when we take dim sum.
Oh.. I like your bean curd rolls. Do you think I can grill it in the oven?
my fave item on the dim sum menu too. I love shrimp fillings and mayo dip to go with it. Yours look delicioussss
Delicious snacks, Gertrude. If I make these, I won't stop eating them until they're finished :-D
Both my hands are up!! :D I can't resist that...mmm...my favourite. I have to make too!
fuchok is my favourite yongtaufoo item but I like mine with fish paste. I'd think fish paste gives it a springier texture.
This is my favorite too! Yum..yum...
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!!
Looks good! I usually buy frozen vegetarian bean curd skin. But your method makes me want to make some myself...yummy!
Also a must-order dim-sum item for me. :)
oh my favourite, a must for me to order when eating dim sum
This is my favorite too. Sure will order this everytime I come across.
I couldn't resist it too especially those fried with bean curd sheet. I want!
Just bought some chicken meat to make beancurd roll (lobak) for the weekend. Nice recipe. Thks
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?
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..
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.
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.
Cheah, yea we just can't resist crispy food :)
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