Sengkuang Beancurd Sheet Rolls

Wednesday, June 3, 2009

I had make a huge mess while deep frying the rolls. I guessed I must have been overly ambitious while making this roll because I had put in too much filling in it. The result - the filling came out from the rolls while I am frying them. So can you picture the scene - deep frying the rolls and at the same time busy picking up the fillings that came out. Really 'havoc' in the kitchen. Morale of the story - DON'T BE GREEDY AND STUFFED THE ROLLS WITH TOO MUCH FILLING. Hehe...

4 pcs (about 9 x 7 inch) fried beancurd sheet
1 tsp chopped garlic

100g yam bean/sengkuang, shredded)
100g french beans, shredded
15g carrot, shredded
4 mushrooms, shredded
150g pork
30g dried shrimps, chopped

1/2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1/2 tsp pepper
1/2 tsp sugar

  1. To make filling, heat up 2 tbsp oil to saute chopped garlic till fragrant. Add in filling ingredients and seasoning, stir fry until well combined and aromatic. Remove, leave to cool and set aside.
  2. Cut the beancurd sheet into 9 x 7 inch, spread and spoon in enough filling mixture, roll up to make a spring roll shape. Deep-fry into hot oil over a medium heat until golden in colour and crispy. Remove from heat and drained. Cut into sectional, serve hot.


Blog Widget by LinkWithin

  © Blogger templates Newspaper by 2008

Back to TOP