MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Bean Curd Skin Rolls
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 2 servings
  
 MMMMM--------------------BEAN CURD SKIN ROLLS-------------------------
       4    Sheets fresh bean curd
            -skin, approx. 20 cm x 20 cm
 
 MMMMM---------------------------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
 
 MMMMM--------------------------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
  
   * (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.
   
   From “Champion Recipes of the 1986 Hong Kong Food Festival”.  Hong
   Kong Tourist Association, 1986.
   
   Posted by Stephen Ceideberg; October 26 1992.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving