Pan-fried Beancurd Skin Rolls

I'm always lurking from blog to blog looking for some inspiration , okay , some food to drool over ! lol

As if borrowing several cook books and back issue foodie magazines from our local libraries are not enough .

So when I saw Lena's mouth watering prawn rolls and thought maybe I could make some dim sum using bean curd skin , too .

I have this easy and simple recipe that I clipped from one of the free Chinese dailies  .

And there's this ongoing yummy dimsumania event that I've been eyeing since early this month and I'm glad that I've a dish so I can join in the fun ! ! ^-^'

Recipe from The Headline Daily

1 sheet beancurd skin
120 grams , chicken fillet
3 pieces dried shiitake mushrooms , soaked until soft
80 grams carrot
40 grams yellow Chinese chives
2 tsps egg white

Seasoning :
1/4 tsp sugar
1 tsp soy sauce
1 tsp oyster sauce
1/2 tsp caltrop starch , you can use cornstarch/tapioca flour /arrowroot flour
1 tablespoon water
few drops of sesame oil
pinch of ground white pepper
I added 1 tsp chili sauce

Marinade for chicken :
1/4 tsp salt
 1 tsp oil
1/2 tsp caltrop starch
pinch of ground white pepper

* Wipe the beancurd skin on both sides with a clean towel ; trim off hard edges and cut into 8 pieces .
* Rinse chicken fillet , sliced thinly and add marinade and mix well ; set aside for 30 minutes .
* Cut mushrooms and carrots into thin slices ; cut chives into shirt lengths .
* Heat some oil in a wok and stir fry the mushrooms and carrots until fragrant . Put in the chicken and stir fry until done . Add seasoning and mix thoroughly ; put in the chives and mix well . Dish up ( I added a handful of chopped cilantro ) and leave to cool .
* Lay flat a piece of beancurd skin and place some filling on top , fold into a rectangular parcel ; seal with egg whites . Repeat with the remaining  ingredients .Shallow fry over low heat until golden brown .
* Serve hot .

I'm submitting this post to Aspiring Bakers # 19 : Dim Sum Affair hosted by Small small baker .

The filling , you can use spring roll wrapper if beancurd skin's not available .

Yellow Chinese chives

Beancurd skin  


  1. crispy ni sa? how is it different from lumpia? hehe

  2. Between the beancurd skin and the yellow chinese chives, I am sitting here thinking that my diet is missing out on a lot of good things that I have never even seen. I'll bet your pantry has at least 20 things that I could pull out that is totally new to me.
    These do look delicious. I have everything for the seasoning but clearly just that would not satisfy, sigh. Enjoy the weekend Anne!

  3. I am also always looking for inspirations in blogs, food magazines etc:)
    This recipe you found must be a good idea, they look delicious!

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  4. There are a few ingredients I'm unfamiliar with, but these look darn tasty!!! Wish I had a plate in front of me :)

  5. Haha, I am a blog lurker too ;)
    This looks SO good, I think I might make some soon.. ;)

  6. ohhh that bean curd skin looks so crispy and pretty? where oh where could i find it?? sigh. might have to settle for spring roll wraps. looks fantastic!

  7. We love this too especially dip with mayonnaise , yummy .

  8. YUM! Looks very inviting & yummy! Never tried with beancurd skin before! Will try this recipe once I get hold of those beancurd skin ! heheheh

  9. Bean curd skin is something new for me but it sounds gluten free. Your rolls look quite satisfying.

  10. I have yet tried the pan fried version one with the beancurd sheet. Your looks great & less oily. Good & healthy. Thanks for sharing & hope you're going to have a great week ahead.

  11. ok, next time we organise one dim sum party, i make the prawn rolls and you make this yummy rolls. Deal?

  12. Miss yellow chives...these tofu skin rolls look so very tasty.

  13. Hi Anne, your bean curd roll look delicious. Love the filling, yum yum. Can pass me few pieces, LOL

    Have a nice day.


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