D'Open Kitchen

COOKING FOR THE SOUL

Beancurd Skin Roll

Name: Beancurd Skin Roll
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Ingredients: 500 grams Pork (Minced); 250 grams Prawns (Chopped, Deshelled); 6 each Water Chestnuts (MincedPeeled, Chopped); 2 each Spring Onion (Whites Only, minced); 1 cm Ginger (Minced); 2 cloves Garlic (Minced); 3 tbsp Soy Sauce; 1 tsp White Pepper; 2 tsp Sesame Oil; 0.5 tsp Five Spice Powder; 1 each Eggs (Beaten); 3 tbsp Cornflour; 1 tbsp Cornflour; 1 tbsp Water; 10 pieces Bean Curd Skin; 0.5 litre Oil; 1 tbsp Oil; 2 cloves Garlic (Sliced); 1 cm Ginger (Minced); 1 tbsp Oyster Sauce; 1 cup Chicken Stock; 1 tsp Chinese Wine; 0.5 tsp White Pepper; 1 tbsp Cornflour; 1 tbsp Water

Recipe by

Trish yee

Indulge your taste buds with the delectable delight of Beancurd Skin Rolls! This Asian-inspired recipe seamlessly blends the delicate texture of beancurd skin with a savory filling, creating a crispy and flavorful appetizer that's sure to steal the spotlight at your table. The rolls are generously stuffed with a medley of ingredients, from seasoned vegetables to succulent meats, all wrapped up in a golden, crispy beancurd exterior. Whether you're a seasoned chef or a kitchen novice, these Beancurd Skin Rolls promise a burst of flavor in every bite, making them a crowd-pleasing addition to any culinary adventure. Elevate your cooking game and savor the fusion of textures and tastes in this irresistible dish!

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Prep Time 30

Cook Time 20

Passive Time 30

Total Time 1 20

Course Side Dish

Cuisine Chinese

Servings pieces

Calories 80 kcal

Equipment

Ingredients

Roll

500 grams Pork Minced
250 grams Prawns Chopped, Deshelled
6 each Water Chestnuts MincedPeeled, Chopped
2 each Spring Onion Whites Only, minced
1 cm Ginger Minced
2 cloves Garlic Minced
3 tbsp Soy Sauce
1 tsp White Pepper
2 tsp Sesame Oil
0.5 tsp Five Spice Powder
1 each Eggs Beaten
3 tbsp Cornflour

Others

1 tbsp Cornflour
1 tbsp Water
10 pieces Bean Curd Skin
0.5 litre Oil

Sauce

1 tbsp Oil
2 cloves Garlic Sliced
1 cm Ginger Minced
1 tbsp Oyster Sauce
1 cup Chicken Stock
1 tsp Chinese Wine
0.5 tsp White Pepper
1 tbsp Cornflour
1 tbsp Water

Instructions

Roll

In a large mixing bowl, blend all the roll items together, and let it marinate for at least 20 -30 minutes.
Wrap the roll by placing a piece of the beancurd skin of a flat surface. Wipe it with a damp cloth to soften it and place the filling in the middle.
Wrap it like an envelope, making sure that you for a tight cylindrical shape.
Mix the the 1:1 Water, Cornflour slurry and use it like glue to seal the ends of the roll.
Shallow fry the roll until nice and golden.

Sauce

In a wok, frypan, saute the garlic and ginger on high heat then add the cooking wine; reduce it a little.
Add in the stock, oyster sauce and white pepper and let it simmer for a few minutes.
Finally add in the cornflour slurry (1:1tbsp Cornflour to Water) to thicken the the sauce until shiny.

To Finish

Arrange the roll, pour half the sauce in a steam safe plate and steam for about 10 minutes.
You can top up the sauce after the steaming.
Garnish with a little spring onions and serve while hot!

Notes

Chef Notes:

Pork Mince - The quality and ratio of lean:fat makes a difference. If you want it really tender, add more fat (I know a little more unhealthy) but for me a 70 lean : 30 fat ratio makes it tender! Best cut would be a shank or some belly.
Marination Time - Let the roll mix marinade as long as possible. The flavour will mature if you've let it rested for longer.
Shallow Fry - The purpose of the shallow fry is to make the tofu skin crispy and not to cook the pork. So don't be alarmed if your pork is still raw in the center when it comes out of the wok.
Other Flavours - Play around with some flavours for the roll and sauce, you could replace the water chestnuts with some bamboo shoots, the five spice with cumin, pork with chicken or a combination of, add some shiitake mushrooms or even play around with different types of seafood? Scallops instead of prawns if your feeling rich?

Nutrition

Calories: 80kcal

Keyword dim sum

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.