MaMa's Vegan Bean Curd Rolls 媽媽味道素腐皮卷

 Vegan bean curd rolls are one of the dishes Mom is so proud of herself for making.  Although the process is time consuming, she insists on making it regularly for the family.  "It is very healthy and less expensive to eat.  You can earn your effort back as long as you make it in a larger batch." Mom often said.  I don't need to cook for a village like my mom does so I am not sure if the large yield method works for me, but I am sure this dish is worth while to make.  Tofu and bean curd are a good source for iron and protein, and black fungus helps reduce cholesterol.   More than half of the ingredients this recipe calls for are actually store cupboard seasonings.  If you fancy Chinese cuisine and cook often enough, I am sure they are already sitting on your kitchen shelf.  For the bean curd sheet, fresh ones are still needed to be stored in the freezer, so you may want to look for it at the frozen products section in the supermarket.

   

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MaMa's Vegan Bean Curd Rolls 媽媽味道素腐皮卷

Ingredients:

1-2 Fresh Bean Curd Sheet

1/4 cup Vegetable Oil (for frying)

Fillings:

120 gram Spiced Bean Curds

10 Dried Chinese Mushrooms

1 cup Carrot

2﹣3 pieces Black Fungus 

Marinade:

2 tablespoons Vegetarian Oyster Sauce

1 tablespoon Rice Wine

1 tablespoon Sugar

1/4 teaspoon Salt

1 tablespoon Corn Starch

Sauce:

2/3 cup Water

2.5 tablespoons Vegetarian Oyster Sauce

1 tablespoon Corn Starch

2 teaspoons Sugar

材料：

1-2 塊   鮮腐皮

1/3 杯   菜油 (煎腐皮卷用)

餡料：

120 克   五香豆腐乾

10 粒   乾冬菇

1 杯   紅蘿蔔

2﹣3 片   黑木耳

醃料：

2 湯匙   素蠔油

1 湯匙   米酒

1 湯匙   糖

1/4 茶匙   鹽

1 湯匙   粟粉

羡汁：

2/3 杯   水

2.5 湯匙   素蠔油

1 湯匙   粟粉

2 茶匙   糖

Instruction:

1. Soak the Chinese mushrooms and black fungus with some water that enough to cover them, until softened and rehygrated.  About 4 hours.  Rinsed and drained.

2. Cut and discard the stem of each mushroom, and then slice the caps.

3. Cut the fungus, spiced bean curds, and carrot into the size of matchsticks.  Combine them with the mushrooms.

4. Add the marinade.  Mix well.  Leave the mixture for about 10 minutes.

5.  In a frying pan, heat up two tablespoons of vegetable oil over high heat.  Add the mushroom mixture.  Sauté for about 5 minutes.  

6. When the sauce is nearly dried up, add half cup of water a little at a time.  Saute for another 5 minutes, or until the water is totally absorbed.  Remove the filling from the heat.  Set it aside.

7.  Fold a bean curd sheet in half.  Repeat this process three times until you achieve a triangle shape.  

8.  Use a scissors to cut the triangles out.  You should have eight small triangles bean curd sheets.

9. Keep the wider side of the sheet close to you and the pointing side to the other side.  Use a damp cloth to wipe the top side of the sheet a few times, or until the sheet is slightly softened.

10. Place about 2 big spoonfuls of the filling on the wider side.  Fold the left and right sides inward.  Gently roll up the bottom, and then roll it at the way up to the other end.  Add some water to the seam to seal it.  Place the roll on the plate with the seam facing downward.  Repeat this process until use up all the filling.

12.  In a frying pan, heat up 1/4 cup vegetable oil over medium heat.  Add in the rolls each by each and fry until the rolls turns golden brown, about 1 minute.  Flip the rolls to the other side and fry for another minute.  Remove them from the heat and transfer them on a serving plate.

13.  Whisk together the sauce ingredients until the corn starch is dissloved.  Add the mixture into the same frying pan and cook over low heat until the consistency is thickened, stirring constantly.

14.  Pour the sauce on top of the bean curd rolls.  Serve immediately.