These delicate rolls make a change to spring rolls and are often served as dim sum. Tofu skins can be purchased either vacuum-packed and ready to use, or dried. The dried tofu skins need to be handled carefully as they break easily.
Ingredients: (Makes 12)
- 4 dried Chinese mushrooms
- 100 g/3½ oz fresh or tinned bamboo shoots rinsed and drained
- 1 small carrot
- 3 tablespoons oil
- 300 g/10½ oz firm tofu, drained and diced
- 200 g/7 oz bean sprouts
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 scallions (spring onions), finely shredded
- 1 tablespoon light soy sauce
- 1 teaspoon roasted sesame oil
- 1 tablespoon all-purpose (plain) flour
- 12 sheets soft or dried tofu skins
- Oil for deep-frying
- Red rice vinegar, soy sauce or a dipping sauce, to serve
Method:
Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and finely shred the caps. Cut the bamboo shoots and carrot into thin strips about the size of the bean sprouts. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry carrot, tofu and bean sprouts for 1 minute. Add the mushrooms and bamboo shoots, toss, then add the salt, sugar and spring onion. Stir-fry for 1 minute. Add the soy sauce and sesame oil and blend well. Remove mixture from the wok and drain off excess liquid. Leave to cool.
Combine the flour with a little cold water to make a paste.
If you are using dried tofu skins, soak them in cold water until they are soft. Peel off a sheet of tofu skin and trim to a 15 x 18 cm (6 x 7 inch) rectangle. Place 2 tablespoons of the filling at one end of the skin, and roll up to make a neat parcel, folding the sides in as you roll. Brush the skin with some of the flour paste to seal the flap firmly. Repeat with the remaining tofu skins and filling.
Fill a wok one-quarter full of oil. Heat the oil to 180°C/350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook rolls in batches for 3-4 minutes, or until golden.
Serve with some red rice vinegar, soy sauce or a dipping sauce.