Dim Sum: Deep Fried Bean Curd (Vegetable Or Shrimp) Roll

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Recipe courtesy of Nancy and David Leung, Imperial Gourmet Garden.

Preparation time:
Cooking time: 10 minutes
Yield: 6

Heat 1 tbsp. of oil in a wok and stir fry shrimp and vegetables until cooked.
Add oyster sauce, soy sauce and sugar.
In a separate bowl, mix cornstarch and water together to form a thickening agent.
Add the other half to vegetables or shrimp at end of cooking time and mix well. Remove from heat when mixture thickens.
Spread the bean curd skins flat, apply equal amount of filling to each.
Roll up into rod shapes and seal them with a little cornstarch solution.
Heat 2 tbsp. vegetable oil and deep-fry the rolls until golden brown. Remove from oil and drain on paper towel.

Heat 1 tbsp. of oil in a wok and stir fry shrimp and/or vegetables until cooked.
Add oyster sauce, soy sauce and sugar.
In a separate bowl, mix cornstarch and water together to form a thickening agent
Reserve half to seal rolls
Add the other half to vegetables or shrimp at end of cooking time and mix well.
Remove from heat when mixture thickens
Spread the bean curd skins flat, apply equal amount of filling to each.
Roll up into rod shapes and seal them with a little cornstarch solution.
Heat 2 tbsp. vegetable oil and deep-fry the rolls until golden brown
Remove from oil and drain on paper towel.