Pumpkin Beancurd Sheet Rolls Recipe

Pumpkin Beancurd Sheet Rolls Recipe

(Taiwanese Recipe)

1 sheet plain beancurd sheet

  (cut into 5" squares)

a pinch of salt

Filling (cut into thick strips):

150g vegetarian ham

150g pumpkin

150g potato

150g yam bean (sengkuang)

Sauce (boiled):

1 tablespoon vegetarian oyster sauce

½ tablespoon soy sauce

¼ teaspoon salt

1 teaspoon sugar

¾ boil water

mushroom essence

1½ teaspoons cornflour

Method:

Deep fry filling ingredients until done.  Drain and sprinkle salt over it.  Stir well and set aside.  Take a piece of beancurd sheet.  Put the fried filling at the center.  Roll up and seal the beancurd sheet.  Deep fry the rolls until golden.  Dish up and pour sauce over it.  Steam for 5 minutes.  Serve.  Beancurd sheets dry up very easily.  Cover them with a damp cloth to keep them moist.