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Bean Curd Skin Rolls

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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

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