Wednesday, November 18

Spring Roll with Beancurd Wrapper

This is one of the favorite dishes of my family. It seems to be complicate in preparing, but each step is simple.  This dish always rewards me with lots of compliments from its great taste.

Fresh beancurd wrapper (fresh beancurd sheet) used in this dish is normally sold at the oriental supermarkets in their freezer section.  It contains 4 or 5 sheets each package.  Before cooking, just take out from freezer and let sit in room temperature for about 15 minutes, and then it becomes soft and workable.  Each sheet can be opened up to a circle about 65 cm in diameter.  Cut each sheet into smaller sheets as the figure shown below.  Place filling on each small sheet and roll up just like regular spring roll.  If the beancurd wrapper shows cracks or holes, just add another sheet and wrap up both sheets at the same time, this won’t affect the taste at all.  Use a damp paper towel or damp cloth to cover un-used sheets or wrapped rolls to prevent the wrappers become stiff.  Place un-used small sheets or original sheets in a freezer-safe storage bag and store in the freezer.

1.  150 g ground pork
2. 1 egg
3. 1 tablespoon minced ginger
4. 1~2 green onions, chopped
5. 2 teaspoon light soy sauce
6. 1/3 teaspoon salt
7. 1 teaspoon wine
8. 1 teaspoon sesame oil
9. 1 tablespoon cornstarch
10. Ground pepper
11. ½ piece cased tofu (200 g)
12. 12 small sheets beancurd wrapper
13. cilantro

Seasonings for Gravy Sauce:
1. 3/4 cup chicken broth or water
2. 1 tablespoon vegetarian mushroom oyster oil
3. 1 teaspoon sugar
4. dash of salt
5. 1 tablespoon wet cornstarch (mixing with water ratio 1:2)
6. 1 teaspoon sesame oil

1. Put ingredients item 1 through item 10 in a mixing bowl, stir and mix well. Press tofu into fine pieces and mix well with ground pork to make the filling.
2. Cut the fresh beancurd wrapper into smaller pieces. Place a tablespoonful of filling on the pre-cut wrapper, roll and wrap it up like a spring roll. Seal the end opening with wet cornstarch and place in plate with the sealing facing down.
3. Heat up 3 tablespoons oil in a non-stick pan to medium high.  Place spring rolls into the pan with the end opening facing down, pan fry each side for about 1 to 2 minutes or until golden brown on both sides.  Place the fried spring rolls in a deep dish.

4. Steam the pan-fried spring rolls at medium high for about 20 minutes (or steam with rice cooker).
5. Before serving, heat the pan to medium high, bring chicken broth (or water) to boil, add oyster oil, sugar and dash salt. When it's boiling again, pour in wet cornstarch to make the gravy sauce, add sesame oil, mix well, remove and pour over on steamed spring rolls.  Serve with chopped cilantro.

Note: I made 12 rolls with these ingredients and separate them in two dishes.  Do not steam the second plate if it’s to be served later or the following day.  Cover with plastic wrap and store in refrigerator.  Only steam it before serving and cook another gravy sauce.  If total quantity is to be served at one time, the seasonings for gravy sauce needs to be adjusted accordingly.

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