These are one of my Chinese favourite dishes at Yum Cha/Dim Sum, the fact that they are natural vegan and gluten free is just a win!! This recipe comes courtesy of Taste Hong Kong. I think I need practice wrapping LOL! I only used two sheets instead of four as I found then too thick, so I got 8 rolls instead of 4. I liked steaming and then lightly frying.
Yuba Wraps (Beancurd Sheet Rolls)
4 beancurd sheets (I used round ones of 60cm diameter)
1/2 carrot, skinned and shredded
2 cups (slightly packed) shredded cabbage
3 medium-sized shiitake mushrooms, rehydrated, squeezed to dry and shredded
2-3 shallots, thinly sliced
1-2 tbsp cooking oil
1 tbsp GF flour batter, optional
1 tbsp soy sauce
2/3 tsp sea salt
1 tsp sugar
2 tsp sesame oil
pinch of ground white pepper
1/3 cup water
Whisk well all ingredients for seasonings, sample taste. Add more salt if required.
Heat oil in wok over medium heat; toss in shallot, sauté until lightly brown. Add in mushroom and carrot shreds, flipping and turning, about one minute. Drop in cabbage, stirring, and pour in about 1/4 portion of the mixed seasonings, tossing until the vegetable is just tender. Dish up and set aside.
Wipe every beancurd sheet with a clean wet cloth. Scissor each into 4 equal sectors, yielding a total of 16 pieces.
Cover 4 pieces of beancurd skin by a clean wet cloth, and tear the remaining 12 pieces into smaller pieces. Mix remaining seasonings with the torn beancurd sheets.
Roughly divide the torn sheets into 4 portions.
Place 1 piece of beancurd sheet on the work surface, keeping it flat and straight. Put half portion of the torn beancurd sheets near to the curve end, cover it with the fried shreds and top them with another half portion of the torn sheets. Fold the closest edge over the ingredients. Roll and fold up one side; roll again, and fold up another side (folding alternatively is just to even out folds). Then finish rolling the wrap, wet the end a bit to seal (or seal with some batter if using).
Repeat with the remaining 3 beancurd sheets.
Grease a steam-proof dish, arrange the beancurd sheet rolls in one layer, without touching one another. Steam over medium heat for about 10 minutes.
Slice the steamed rolls into about 3 cm chunks, and serve (hot or cold) with worcestershire sauce or black vinegar.
If you like having a layer of crisp bean curd sheet, pat dry the steamed rolls a bit and pan-fried them with oil on both sides over medium-low heat before slicing. Serve hot.
You can by dried Bean Curd Sheets at your local Asian market;