Yen Can Cook: Vegetarian Bean Curd Sheet Rolls
Who said being a vegetarian stops you from eating amazing food? Ditch the idea that vegan & vegetarian recipes are all green, leafy, and gross. These yummy rolls with crunchy jicama, carrot and sweet onion and cabbage can prove that eating meatless can be delicious & nutritious too.
15pcs bean curd sheet in approximately 15cm x 20cm
Shiitake mushroom, shredded
Yellow onion, shredded
Egg, fry into omelet, shredded
2 teaspoons cornstarch dissolved in 3 teaspoons water, seal the seams of the wrapped rolls
(1) Filling ingredients & seasonings can be adjusted according to personal preference.
(2) Get pliable bean curd sheets for wrapping (crunchy ones are used for making desserts).
Step 1: Heat oil in a skillet/wok, fry garlic until fragrant. Add yellow onion, mushrooms and cabbage, stir fry for several minutes until soften. Then add in carrot and jicama, slightly stir fry, add seasoning and toss for 1 – 2 minutes. Dish up and let cool slightly before wrapping. (You may cooked the carrot and jicama longer if you want softer texture)
Step 2: Wipe every beancurd sheet with a clean wet cloth, put 2 tablespoons filling (Step 1) bottom of the skin.
Step 3: Fold up to encase the filling and fold in the sides. Seal the end with corn starch water.
Tip: While wrapping a roll, cover the remaining bean curd sheets with a clean damp towel to make them remain pliable than turning brittle (don’t wet the cloth too much, or the sheets will turn soggy)
Step 4: Preheat the air fryer, fry 4-5 minutes with 180°C (both sides) or until the bean curd roll turns into golden brown . You may pan fry or deep fry it too.
The filling look a bit too loose. Get you a useful tip when wrapping the filling:
After folding in the two sides, squeeze it back towards yourself then roll forwards until the end. This can keep the roll tighter.