Seaweed Tofu Skin Rolls
Wrap the seasoned seaweed filling in tofu skin, seal, and deep-fry until golden.
Ingredients
dried tofu skin (soaked in water, cut into squares)
50 g
seaweed (soaked through, rinsed clean of sand, drained)
30 g
scallions (cut into curls)
1
ginger (minced)
1
starch (mixed with water to make wet starch for sealing)
to taste
cooking oil (actual consumption 80 g)
500 g
refined salt
1 tsp
sugar
1/2 tsp
MSG
1/2 tsp
Instructions
1
Step 1
Soak the dried tofu skin in water and cut into squares for later use. Soak the seaweed until softened, rinse clean of sand, and drain. Mince the ginger and cut the scallions into curls. Then combine the seaweed with the refined salt, MSG, sugar, minced ginger, scallion curls, starch, and water, and mix well.
2
Step 2
Lay the tofu skin flat, place the seasoned seaweed mixture on top, roll it up, and seal the edge with wet starch.
3
Step 3
Heat the oil in a pan until hot. Add the vegetarian rolls and fry until cooked through inside and golden brown outside. Remove, drain off the oil, cut into pieces, and serve.
