Golden Beancurd Skin Rolls 黃金腐皮卷
This is one of the most popular dish at Chinese restaurants when have dim sum. The golden crispy beancurd skin wrap with some vegetables and meat, simple but delicious!
Westerners always like spring rolls, but spring roll skin a bit thick and need to fry. For a less oily verison, beancurd skin rolls are good alternative. You can just lightly pan-fry it until is golden and crispy, then it is done.
You can wrap the rolls in advance, then pan-fry it 15 minutes before it served. Perfect snack for party or afternoon snack, try and you will love it!
每到酒樓飲茶都必定會點這個腐皮卷小食，金黃脆脆的腐皮，酥脆可口！
比做春卷更方便，不用油炸，又較健康。將腐皮卷包入自己喜歡的餡料，再煎至金黃色即成！
超簡單但又超美味，當點心，下午茶點，派對小食也不錯，大人小孩都愛！
Cut the beancurd skin into a square, about 10 cm x 10 cm.
For the fillings, heat oil in hot pan, cook the meat first until turn colour. Then add in carrot, shiitake mushrooms and black fungus for 3 minutes. Add the cabbage and season with salt or chicken powder, cook for 4 minutes then let it cool.
將紅蘿蔔，黑木耳，冬菇，椰菜切幼絲。用濕毛巾抹乾淨腐皮，然後將腐皮剪成方形備用。
熱鑊後下油，先炒豬肉兩分鐘，然後下紅蘿蔔，黑木耳及冬菇，炒三至四分鐘。然後下椰菜及鹽調味，炒至椰菜軟身即成，餡料待涼備用。
Place about a tablespoon filling on lower part of beancurd skin, roll from the bottom, the fold left and right side, then roll up , use a bit water with corn starch to stick it.
將一塊腐皮放在枱上，在中下方位置放上餡料，底部向上摺，左右兩邊向內摺，然後向上捲，用少少生粉水封口。
Heat the pan with oil on low heat, pan-fry the beancurd skin until both sides are golden and crispy, it takes about 2 minutes.
You can also cook the beancurd skin rolls with half tablespoon of oyster sauce and 100ml of water, to make a verison witn sauce.
熱平底鑊下油，用小火將腐皮捲煎至兩面金黃色，只需約兩分鐘，即成！
也可以用半湯匙蠔油加半碗水，加少許粟粉煮成醬汁，再將腐皮卷與醬汁拌勻，煮至軟身即成！
- 2 sheets beancurd skin
- 200 gram pork, thinly sliced
- 1 carrot, thinly sliced
- 40 gram shiitake mushrooms
- 30 gram black fungus
- 1/4 cabbage, thinly sliced
- 材料 ：
- 腐皮 -2張
- 紅蘿蔔 -2條
- 黑木耳 -50克
- 冬菇 -40克
- 豬肉 -50克
- 椰菜 -1/4個
- Cut the beancurd skin into a square, about 10 cm x 10 cm.
- For the fillings, heat oil in hot pan, cook the meat first until turn colour. Then add in carrot, shiitake mushrooms and black fungus for 3 minutes. Add the cabbage and season with salt or chicken powder, cook for 4 minutes then let it cool.
- Place about a tablespoon filling on lower part of beancurd skin, roll from the bottom, the fold left and right side, then roll up , use a bit water with corn starch to stick it.
- Heat the pan with oil on low heat, pan-fry the beancurd skin until both sides are golden and crispy, it takes about 2 minutes.
- You can also cook the beancurd skin rolls with half tablespoon of oyster sauce and 100ml of water, to make a verison witn sauce.
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