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Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)

written by Marvellina Updated: January 30, 2025
12.2K
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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.
Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)

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
Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)

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)

Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)

Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)

Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Servings 8 rolls (depending on size)
5 from 3 reviews
REVIEW & RATE PRINT

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

RECOMMEDED TOOLS

air fryer
Electric food steamer

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Dim Sum Bean Curd (Tofu Skin) Pork Rolls (腐皮卷)
Serving Size
 
1 roll
Amount per Serving
Calories
140
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
23
mg
8
%
Sodium
 
375
mg
16
%
Potassium
 
206
mg
6
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
4
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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10 comments

Lisa E. January 30, 2025 - 8:17 pm

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.

Reply
Marvellina January 30, 2025 - 9:06 pm

That’s a great idea to freeze the sauce! These are my favorites too! I’m glad you guys enjoy them too!

Reply
Rowena July 24, 2023 - 6:57 pm

Where in California can I buy those very thin bean curd skins?

Reply
Marvellina July 24, 2023 - 8:30 pm

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.

Reply
Manisha May 10, 2023 - 7:04 am

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

Reply
Marvellina May 10, 2023 - 7:45 pm

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.

Reply
Nicole February 11, 2023 - 2:17 pm

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 😄

Reply
Marvellina February 11, 2023 - 8:30 pm

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.

Reply
Neil May 16, 2022 - 7:14 pm

I want to steam the rolls before frying, is that ok?

Reply
Marvellina May 16, 2022 - 9:09 pm

Hi Neil, I believe that would work too! Just make sure they have cooled down completely after steaming before you fry them.

Reply
5 from 3 votes (1 rating without comment)

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