Crispy on the outside, tender on the inside—these Taiwanese vegetable rolls wrap earthy mushrooms, spinach, and sesame in golden tofu skin.
PREPARATION
20 minutes
SERVES
4
COOKING
15 minutes
Ingredients
3 dried black mushrooms
1 dried black fungus
1 (800g) carp, cleaned and rinsed
1 teaspoon salt, plus extra to taste
1 tablespoon cornflour
4¼ cups (1 litre) vegetable oil
2 cloves garlic, chopped
2 teaspoons grated ginger
150g minced pork
1 tablespoon rice wine
10 pickled red chillies, chopped
2 tablespoons pixian chili bean paste, chopped
1 tablespoon light soy sauce
2 teaspoons granulated sugar
½–1 tablespoon black or balsamic vinegar
½ teaspoon ground white pepper, plus extra to taste 4 spring onions, chopped
1 red chilli, sliced, to garnish (optional)
1 teaspoon sesame oil
Directions
Toast the sesame seeds in a small pan over medium heat and shake occasionally for 3-5 minutes or until golden brown. Set aside.
Fold the tofu skin into a quadrant and trim the sides to create 4 square pieces.
Bring a large saucepan of water to a boil over high heat, add the spinach, and blanch for 30 seconds. Drain and rinse under cold running water. Use your hands to squeeze out excess moisture. Coarsely chop the leaves.
For the filling, combine the spinach, mushrooms, carrots (if using), porcini powder, sesame seeds, salt, and sesame oil in a bowl. Divide the filling into 4 equal portions.
Brush some egg onto a piece of tofu skin, place the filling along one edge of the rectangle. Roll the skin, tucking in the edges, then finish rolling it up.
Heat the vegetable oil in a large skillet (frying pan), add the vegetable rolls, and brown on both sides over medium-low heat for 4-6 minutes, then remove from the pan and drain on paper towels. Cut each roll into 5 pieces before serving. Garnish with cilantro (coriander), if using.
Recipes from China: The Cookbook
by Kei Lum Chan and Diora Fong Chan, published by Phaidon, phaidon.com. $80.
