Crispy Beancurd Skin Rolls

By The Weekly  ,

February 8, 2018

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Looking for a quick and savoury afternoon snack? Give our simple beancurd skin roll recipe a try! The combination of pork and mushroom with the crunch of the beancurd skin will satisfy your afternoon munchies.


2 large pieces of dried beancurd skin

600 g minced pork collar

300 g prawn, deshelled and cut into small pieces

4 pieces wood ear mushrooms, soaked and sliced

3 dried shiitake mushroom, soaked and chopped

Half a carrot, shredded

5 water chestnuts, coarsely chopped

2 stalks of flat leaf parsley, coarsely chopped

3 garlic cloves, finely chopped

1 tbsp corn flour

1 beaten egg

1⁄3 tsp five spice powder

1⁄3 tsp pepper

1½ tsps salt

1 tbsp fish sauce

Oil for deep-frying


1Place the minced pork, prawn, chopped garlic, shiitake mushroom, woodear mushroom, carrot, water chestnuts and parsley in a bowl and mix well.

2Add the beaten egg and mix.

3Add the cornflour and continue to mix the mixture.

4Add the five spice powder, salt, pepper and fish sauce.

5Use a damp cloth to gently wipe both sides of the dried beancurd skin. Cut into squares of around 15 cm in length.

6To assemble, prepare a small bowl of plain water.

7Place each piece of dried beancurd skin on a clean surface.

8Spoon a large tablespoon of the meat mixture on the dried beancurd skin.

9Lightly dab the edges of the dried beancurd skin with water.

10Fold over the two sides of the dried beancurd skin. Fold over the bottom edge of the dried beancurd skin and roll it up.

11Heat up enough oil in a wok to deep-fry the dried beancurd skin rolls.

12Gently place each roll in the hot oil.

13Deep-fry over low heat to allow the filling to cook through.

14Deep-fry until the rolls are golden brown. Remove from oil and place on kitchen paper to drain off excess oil.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper's HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper