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Juicy pork and shrimp are wrapped in bean curd sheets (or known as tofu skin) and then deep-fried or air-fried and steamed. These bean curd rolls are one of the popular dim sum foods.
If you frequent dim sum restaurants before, chances are, you have seen these bean curd pork rolls or some call them as tofu skin pork rolls. I remember the lady who pushed the cart from table to table would say “tofu skin”. It is also known as Fu Pei Quen.
What is a bean curd sheet (tofu skin)?
Bean curd sheets are made from soybeans. In the process of making tofu, soybeans are boiled and a thin film will form on top. This film is collected and then dried to make tofu skin/bean curd sheets. There are several different kinds of bean curd sheets. Here is the one I always use for these tofu skin pork rolls. They are usually kept frozen and remain flexible and can be used without having to rehydrate.
The bean curd sheets I get are not salty at all. There is 0 mg of sodium. I know the one that my mom got was very salty and she always reminds me to wipe off excess salt. So, if you get the one that is salty, use a clean cloth to wipe off excess salt.
There is also a dry version. You need to rehydrate them by soaking them in water before using them. I found those a bit more difficult to work with as it tears easily.
How to make bean curd/ tofu skin pork roll
1. Combine all the ingredients for the filling, except for the oil. Add the seasoning for the filling. Mix until the meat mixture is well-combined and moist. At this point, you can taste test by cooking a tiny amount in boiling water and have a taste. Adjust the seasoning to your preference
2. Cut the bean curd sheets into squares about 6 x 6 inches (15 x 15 cm). You can get about 8-10 rolls or more, depending on how big or small you wrap them. Place the filling at the lower bottom. Fold the bottom over and then fold two sides over, brush the top with some egg wash and then roll it up. The egg wash helps to seal the roll. Repeat with the rest of the filling and bean curd sheets
3. Preheat some oil, enough to deep fry the rolls, over medium heat. Fry in batches until they are golden brown. Remove from the oil and put on an absorbent paper towel. Let them cool down. If you want to air fry them, brush the skin with some oil and air fry at 350 F (180 C) for 10 minutes and checking on them halfway and air fry until they are golden brown
4. Mix cornstarch with water. This is to thicken the sauce later
Preheat a skillet. Add cooking oil. Stir fry garlic and ginger for about a minute. Add the chicken stock and add the rest of the ingredients. Bring to a simmer. Have a taste and adjust as accordingly. Then pour the cornstarch slurry and continue to stir until the sauce thickens
5. Arrange the rolls on a steaming dish, as many as you want to serve. You may need to do so in batches. Ladle some of the sauce over the rolls
6. Steam over medium heat for 15 minutes
7. Serve them while they are warm
Did you make this bean curd sheet pork rolls recipe?
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Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)
Ingredients
For the filling:
- 250 gr ground pork/minced pork
- 100 gr shrimp finely chopped
- 100 gr water chestnut finely chopped
- 15 gr dried shiitake mushroom rehydrate and chopped
- 10 gr ginger grated
- 2 stalks scallions finely chopped
- 1 Tbsp cornstarch
- Cooking oil for deep-frying
Seasoning for the filling (please adjust to your preference):
- 2 tsp dark soy sauce
- 2 tsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
For wrapping:
- 1 pack Bean curd sheet
To seal the rolls:
- 1 egg beaten
Sauce: (this is just for reference. Please adjust the amount to your liking)
- 1 tsp cooking oil
- 7 gr ginger cut into thin slices
- 2 cloves garlic minced
- 1 Tbsp oyster sauce
- 1 tsp soy sauce or more to your taste
- 1 tsp sugar
- ½ tsp ground white pepper
- 1 Tbsp cooking wine
- ½ cup chicken stock
To thicken the sauce:
- 1 tsp corn starch
- 1 Tbsp water
Instructions
Prepare the filling:
- Combine all the ingredients for the filling, except for the oil. Add the seasoning for the filling. Mix until the meat mixture is well-combined and moist. At this point, you can taste test by cooking a tiny amount in boiling water and have a taste. Adjust the seasoning to your preference
Wrapping:
- Cut the bean curd sheets into squares about 6 x 6 inches (15 x 15 cm). You can get about 8-10 rolls or more, depending on how big or small you wrap them
- Place the filling at the lower bottom. Fold the bottom over and then fold two sides over, brush the top with some egg wash and then roll it up. The egg wash helps to seal the roll. Repeat with the rest of the filling and bean curd sheets
Frying or air-frying:
- Preheat some oil, enough to deep fry the rolls, over medium heat. Fry in batches until they are golden brown. Remove from the oil and put on an absorbent paper towel. Let them cool down
- If you want to air fry them, brush the skin with some oil and air fry at 350 F (180 C) for 10 minutes and checking on them halfway and air fry until they are golden brown
Prepare the sauce:
- Mix cornstarch with water. This is to thicken the sauce later
- Preheat a skillet. Add cooking oil. Stir fry garlic and ginger for about a minute. Add the chicken stock and add the rest of the ingredients. Bring to a simmer. Have a taste and adjust as accordingly. Then pour the cornstarch slurry and continue to stir until the sauce thickens
Steam the rolls:
- Arrange the rolls on a steaming dish, as many as you want to serve. You may need to do so in batches. Ladle some of the sauce over the rolls and then steam over medium heat for 15 minutes
Serve:
- Serve while they are warm
10 comments
My daughter and I make these a couple times a month; it is our treat to ourselves. Great recipe, and well explained. We make a big batch of the sauce and freeze it so always on hand.
That’s a great idea to freeze the sauce! These are my favorites too! I’m glad you guys enjoy them too!
Where in California can I buy those very thin bean curd skins?
Hi Rowena, You shouldn’t have problem finding it in California. Any Asian grocery stores usually sell that. It’s usually in a frozen section.
Hi would love to try these. I’m curious as to what texture the curd has one you fry them. Do they become crispy? Or remain chewy? I think they would be great as an alternative gluten free noodle too right? Thank you
Hi Manisha, the beancurd becomes crispy once you fried them. This dish is then steamed again after frying. So the texture of the beancurd is back to soft with just slightly chewy.
I can’t wait to try this! I’m going to make a couple of adjustments because I eat low carb, so no corn starch for me, but otherwise these are so spot on for keto/low carb! Really excited 😄
Let me know how they turn out for you! This is actually pretty low in carb and perfect for keto ! The sauce just won’t be thick without the cornstarch, no big deal! I never try it myself but I heard some folks who use xanthan gum a bit to thicken the sauce.
I want to steam the rolls before frying, is that ok?
Hi Neil, I believe that would work too! Just make sure they have cooled down completely after steaming before you fry them.