Celery and Jellyfish Rolls

Name: Celery and Jellyfish Rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: to taste Jellyfish skin (washed, soaked for two days with frequent water changes, blanched in hot water, half cut into 1-inch wide strips and the other half julienned, drained); to taste Crab sticks (rinsed in boiling water, cut into thick strips); to taste Celery (strings removed, cut into thick strips, blanched in salted boiling water with a little oil); to taste Five-spice dried tofu (rinsed in boiling water, cut into thick strips); to taste Vinegar (for dipping sauce); to taste Light soy sauce (for dipping sauce); to taste Sesame oil (for dipping sauce)

A Cantonese cold appetizer featuring jellyfish wrapped around crab sticks, dried tofu, and celery—fresh, light, and refreshing.

35 min

Easy

0 favorites

Ingredients

Jellyfish skin (washed, soaked for two days with frequent water changes, blanched in hot water, half cut into 1-inch wide strips and the other half julienned, drained) to taste

Crab sticks (rinsed in boiling water, cut into thick strips) to taste

Celery (strings removed, cut into thick strips, blanched in salted boiling water with a little oil) to taste

Five-spice dried tofu (rinsed in boiling water, cut into thick strips) to taste

Vinegar (for dipping sauce) to taste

Light soy sauce (for dipping sauce) to taste

Sesame oil (for dipping sauce) to taste

Instructions

Prepare the jellyfish skin

Wash the jellyfish skin and soak for two days, changing the water frequently. Blanch briefly in a large pot of hot water, then drain. Cut half of it into 1-inch wide strips and the other half into fine julienne, then drain well.

Prepare the supporting ingredients

Rinse the five-spice dried tofu and crab sticks in boiling water, then cut both into thick strips.

Prepare the celery

Strip the tough strings from the celery and cut into thick strips. Blanch briefly in boiling water seasoned with a little oil and salt, then drain.

Assemble the rolls

Lay a piece of jellyfish skin flat and place one strip each of dried tofu, crab stick, and celery on top. Roll up neatly and arrange on a serving plate, with the julienned jellyfish placed in the center. Serve with the dipping sauce of vinegar, light soy sauce, and sesame oil mixed together.