Bean Curd Rolls or Yuba Wrap Rolls

25 August 2013 - Bean Curd Rolls / Yuba Wrap Rolls

Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. The outer layer is made of tofu skin. The fillings range from pork with vegetable, to fish or beef. 

There are a number of cooking styles:
The fried version is known as (腐皮捲, fu pei gyun). Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). Some ingredients include shrimp, leek, chicken, bamboo shoot, small carrots, tofu, scallions, sesame oil, bean sprouts. 
The bamboo steamed version is generally known as (鮮竹捲, sin zuk gyun). It is wrapped with dried tofu skin (腐竹, fu zhu). During the cooking process, the tofu skin is hydrated. It makes the roll very soft and tender. This is the version most commonly served as a dim sum dish during yum cha sessions. The steamed tofu skin rolls often contain bamboo shoots.

This one is a vegetarian version. The recipe is from Taste Hongkong  and Use Real Butter
 
Bean Curd Rolls / Yuba Wrap Rolls
makes 4 roles

4 bean curd sheets
½ carrot, skinned and cut into strips
½ cup dried Shiitake, re-hydrated and cut into strips
½ cup dried wood ear mushrooms, re-hydrated and cut into strips
2-3 shallots, thinly sliced
1-2 Tbsp cooking oil

Seasonings
1 Tbsp soy sauce
2/3 tsp sea salt
1 tsp sugar
2 tsp sesame oil
pinch of ground white pepper
2/3 cup water

Serve with Worcestershire sauce or black vinegar.