Directions

To Cook

1. In a large bowl, place all the ingredients for the filling and mix well.
2. On a flat surface, use a damp cloth to wipe a piece of bean curd skin to remove some excess salt and to soften the wrapper slightly.
3. Scoop and place about 3 tbsp of filling at the middle of the skin.
4. Roll the bean curd skin over the filling, then fold the sides to seal.
5. Roll tightly into a cylinder roughly 1.5″ wide and 4″ long. Brush a little egg white on the edge to secure the roll. This recipe should make about 10 rolls.
6. Shallow fry bean curd skin rolls in batches until golden. Remove and drain well.

To Prep the Sauce

1. Heat the cooking oil in a frying pan, then, saute garlic and ginger for a few seconds.
2. Add the chicken stock, white pepper and cooking wine. Bring to boil and thicken with a little corn flour solution.
3. Place ½ of the rolls in a shallow bowl, pour ½ of the sauce on top, then cover and steam over medium heat for 8 mins.