Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------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 Dark soy sauce
1 ts Ginger (minced) 1/2 ts Sugar
1 ts Shallot (chopped) 1/2 ts Sesame oil
1 tb Vinegar 1/2 tb Water
1 1/2 ts Light soy sauce

--------------------------FILLING-------------------------------
4 Dried black Chinese 1/4 Whole carrot
-mushrooms * 1/2 ts Sesame oil
4 Pieces dried bean curd cake 1/4 ts Salt
1 Celery stalk 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.

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