Bean Curd Rolls

14 ingredients
8 steps

Ingredients

  • 3 sheets bean curd dried
  • 125 grams ground pork
  • 2 tablespoons soy sauce
  • 1/3 cup grated carrot
  • 2/3 cup bean sprouts blanched
  • 2 shitake dried
  • 1 teaspoon five-spice
  • 1 clove garlic minced
  • 1/2 spring onion sliced
  • 1 teaspoon potato starch
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • spring onion sliced
  • sesame black

Directions

  1. 1
    1. Blanch bean curd sheet about 1 minute and cut in half.
  2. 2
    2. Pour over shitake with 1/2 cup of boiling water, keep them in water about 15 minutes.
  3. 3
    3. Marinate meat in 1 tablespoon of soy sauce, about 30 minutes.
  4. 4
    4. Chop bean sprouts and add to meat, add carrot, five spice, garlic, spring onion and potato starch.
  5. 5
    5. Chop shitake and mix with the filling mixture.
  6. 6
    6. Scoop 2 tablespoon of filling on each bean curd sheet half. Fold sides and roll up. Repeat with remaining sheets.
  7. 7
    7. Arrange rolls in a steamer and steam 10 minutes.
  8. 8
    8. Serve poured with soy sauce and sesame oil, sprinkled with spring onion and black sesame.

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