Seaweed and Bean Curd Skin Rolls

Name: Seaweed and Bean Curd Skin Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 50 g Dried bean curd skin (soaked in water, cut into squares for later use); 30 g Seaweed (soaked through, sand rinsed off, drained); 1 Scallion (cut into curls); 1 small piece Ginger (minced); Starch (for mixing the filling and sealing), to taste; 80 g Cooking oil (actual usage 80 g); 1 tsp Fine salt; 2 tsp White sugar; 2 tsp MSG

Golden, crispy rolls made by wrapping a seaweed filling in tofu skin and deep-frying.

45 min

Easy

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Ingredients

Dried bean curd skin (soaked in water, cut into squares for later use) 50 g

Seaweed (soaked through, sand rinsed off, drained) 30 g

Scallion (cut into curls) 1

Ginger (minced) 1 small piece

Starch (for mixing the filling and sealing) to taste

Cooking oil (actual usage 80 g) 80 g

Fine salt 1 tsp

White sugar 2 tsp

MSG 2 tsp

Instructions

Prepare the filling

Soak the dried bean curd skin in water until soft, then cut it into squares and set aside. Soak the seaweed until fully rehydrated, rinse off any sand, and drain well. Mince the ginger, cut the scallion into curls, then combine the seaweed with fine salt, MSG, white sugar, minced ginger, scallion curls, starch, and a splash of water, and mix evenly.

Roll up

Lay a sheet of bean curd skin flat, place the seasoned seaweed mixture on top, roll it up into a tight cylinder, and seal the seam with wet starch.

Fry until golden

Heat the oil in a wok over medium-high heat, gently lower in the rolls, and deep-fry until cooked through and golden-brown on the outside. Remove with a slotted spoon, drain off excess oil, slice into pieces, and serve.