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
Place the minced pork, prawn, chopped garlic, shiitake mushroom, woodear mushroom, carrot, water chestnuts and parsley in a bowl and mix well.
Add the beaten egg and mix.
Add the cornflour and continue to mix the mixture.
Add the five spice powder, salt, pepper and fish sauce.
Use a damp cloth to gently wipe both sides of the dried beancurd skin. Cut into squares of around 15 cm in length.
To assemble, prepare a small bowl of plain water. Place each piece of dried beancurd skin on a clean surface. Spoon a large tablespoon of the meat mixture on the dried beancurd skin.
Lightly dab the edges of the dried beancurd skin with water. Fold over the two sides of the dried beancurd skin. Fold over the bottom edge of the dried beancurd skin and roll it up.
Heat up enough oil in a wok to deep-fry the dried beancurd skin rolls. Gently place each roll in the hot oil. Deep-fry over low heat to allow the filling to cook through.
Deep-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