In Vietnam, there are several ways to make tofu skin roll but typically divide into three: full veggies filling, shrimp (or seafood like crab, fish, etc) filling, or just a combination with ground pork. Well, if it turns soft after a few hours or it is not well deep fried, you can always send back to the oven and re-bake it at 100 degree Celsius for 10-15 minutes or until crispy. When all mixed, add 1/2 Tbsp sugar and 2 Tbsp fish sauce. Whisk well all ingredients for seasonings, sample taste. It is just a flavoured bean curd skin and it is a famous traditional vegetarian dish in the Hangzhou cuisine, China. Introducing the tofu skin roll (bean curd roll), this is not a sushi roll, but rather an appetizer dish from South East Asia. 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Last year when I posted my roll bean curd skin in the Facebook Group, many members are asking me for the recipe. Well, it is just like the taste of ngoh hiang skin which is crispy and aromatic. Take a piece of bean curd skin. There is a name to this famous vegetarian dish. Makes: 12 | Prep Time: 45 Minutes | Cook Time: 15 Minutes Adapted From: The Food of China: A Journey for Food Lovers This year, I decided to read up many other recipes and re-try again. Post was not sent - check your email addresses! I am happy with this illustration. I am posting my daily home cooked food in the above Facebook Group daily. Whoop a spoon or two of the paste mixture onto the wrapper, gently press to mold … Whoop a spoon or two of the paste mixture onto the wrapper, gently press to mold into round or rectangular roll shape. Required fields are marked *. Hope you like the post today. We are a participant of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Add more salt if required. You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. Bake in the pre-heated oven for 10 minutes. This is a simple yet tasty recipe. The tapioca starch and whisked egg are there to bind them all for easier shaping. After 10 minutes, over turn and bake the other side. Thinly slice black fungus/mushroom into long string. There are two types of this tofu roll: one is liked what I am going to share in this recipe and another one is the softer type that need steaming and stewing. At the vegetarian stores, many will order this item if it was sold in the stores. Personally, I am pleased with this batch. If it is overly salty, you have to wipe the tofu skin with a piece of clean wet towel before proceeding. Once again, if you have an air fryer, you can give it a try.. It is very crispy like what is sold in the stalls. To add to the crunchiness, black fungus, water chestnut, and carrot are usually mixed within. I would be more than happy if you can post in the Group for the recipes that you tried from my blog. As to why it is called as such, I am totally unsure as it neither looks like goose nor taste like goose. In addition, some restaurants prepared the rolls with vegetable fillings or mashed potatoes. Add in mushroom and carrot shreds, flipping and turning, about one minute. The main purpose of this step is to dry the wet bean curd skin such that it is easier to deep fry. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. Beat egg white till fluffy. Put all the marinating ingredients in a bowl, stir until well combined. Transfer, cover and store mixture in fridge for 30 minutes to an hour. Heat oil in wok over medium heat; toss in shallot, sauté until lightly brown. Therefore, size is up to individual to decide. I always wonder why such name is called. If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. The roll then, depending on its size, thickness, and filling ingredients, will be steamed, fried, braised, curried, etc. Ground pepper is a must, and sesame oil will enhance the flavor while preventing the filling from being too dry. Golden crispy roll from the East, this tofu skin roll is the perfect finger food for appetizer or party. Cut tofu skin leaves into roll-able size wrapper (about 5″ x 5″ ). Sorry, your blog cannot share posts by email. It is called vegetarian goose (素鹅）or some called it mock duck （素鸭）. Separate egg yolk and white, save half egg yolk for roll hemming. Start to fold the wet bean curd skin like in the picture above. Keep stirring until the sauce becomes thicker. As for the size of the rolled skin, I prepared based on the size of the original bean curd skin purchased. Lina. Some tofu skin sold in the market are very salty and some are low salt version. When the skin is dried you can make delicious foods like shrimp wrapped in tofu skin, which is a popular dim sim appetizer or Taiwanese chicken roll etc. Wet them by placing under running water for 10 seconds or dip into water container.