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    You are in: Home / Recipes / Chinese Bean Curd Skin Rolls Recipe
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    Chinese Bean Curd Skin Rolls

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    blucoat's Note:

    These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT.

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    Units: US | Metric


    1. 1
      Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
    2. 2
      Soak the shiitake mushrooms in water.
    3. 3
      Dice the wheat gluten and reserve the liquid. Set aside.
    4. 4
      Combine the cabbage, onion, and carrots in a large bowl. Set aside.
    5. 5
      Add the garlic and cilantro to the wheat gluten. Set aside.
    6. 6
      Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
    7. 7
      Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
    8. 8
      Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
    9. 9
      Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
    10. 10
      Oil a baking sheet and preheat the oven to 400°F Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. (Can also pan fry these.) Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.

    Ratings & Reviews:


    Nutritional Facts for Chinese Bean Curd Skin Rolls

    Serving Size: 1 (1971 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 78.1
    Calories from Fat 43
    Total Fat 4.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 688.9 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 1.1 g
    Sugars 4.0 g
    Protein 1.6 g

    The following items or measurements are not included:

    bean curd

    dried shiitake mushrooms


    rice wine vinegar

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