Ingredients

For Shrimp Rolls

½ pound shelled shrimp

400 grams carrot

3 black mushroom, diced

200 grams taro, diced

200 grams celery, diced

200 grams beans, sprouts

3 tablespoons vegetable oil

1 tablespoon oyster sauce

1 teaspoon light soy sauce

⅛ teaspoon sugar

1 teaspoon cornstarch

4 tablespoons water

12 beans, curd, skins

For Vegetable Rolls

3 black mushroom, diced

200 grams diced carrot

200 grams taro, diced

200 grams celery, diced

200 grams beans, sprouts

3 tablespoons vegetable oil

1 tablespoon oyster sauce

1 teaspoon light soy sauce

⅛ teaspoon sugar

1 teaspoon cornstarch

4 tablespoons water

12 beans, curd, skins

Directions

For Shrimp Rolls

1. Heat 1 tbsp. of oil in a wok and stir fry shrimp and vegetables until cooked.

2. Add oyster sauce, soy sauce and sugar.

3. In a separate bowl, mix cornstarch and water together to form a thickening agent.

4. Add the other half to vegetables or shrimp at end of cooking time and mix well. Remove from heat when mixture thickens.

5. Spread the bean curd skins flat, apply equal amount of filling to each.

6. Roll up into rod shapes and seal them with a little cornstarch solution.

7. Heat 2 tbsp. vegetable oil and deep-fry the rolls until golden brown. Remove from oil and drain on paper towel.

For Vegetable Rolls

1. Heat 1 tbsp. of oil in a wok and stir fry shrimp and/or vegetables until cooked.

2. Add oyster sauce, soy sauce and sugar.

3. In a separate bowl, mix cornstarch and water together to form a thickening agent

4. Reserve half to seal rolls

5. Add the other half to vegetables or shrimp at end of cooking time and mix well.

6. Remove from heat when mixture thickens

7. Spread the bean curd skins flat, apply equal amount of filling to each.

8. Roll up into rod shapes and seal them with a little cornstarch solution.

9. Heat 2 tbsp. vegetable oil and deep-fry the rolls until golden brown

10. Remove from oil and drain on paper towel.

See more: Appetizer, Beans, Chinese, Chinese New Year, Fry, Party Favourites, Snack

comments powered by Disqus