Bean Curd Rolls With Sweet And Sour Plum Sauce (梅子酱腐竹卷）

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When I was kid, I liked to eat bean curd meat rolls which my late mom always just used ground meat as filling without any seasoning with the filling. Wrapping, rolling, and frying until crisp. Then braised it with bean paste sauce.

I discovered that these bean curd rolls are a typical dim sum restaurant appetizer when I first started working. Additionally, the fillings can be prepared in a variety of methods and contain a variety of components. It can be added to vegetable soups, stews, skewers, spaghetti, and other dishes.

Today, I'll show you how to make them at home easily and cook them using my own version on the sweet-and-sour flavour with sour plum sauce. It's sweet and sour, just like sweet and sour pork ribs, but this sour plum sauce smells especially like green plums, so you won't feel tired after eating too much.

Bean curd sheets are made from soy beans. Some are salty. Some is 0 mg of sodium. If you are using salty type of bean curd sheet, use a clean cloth to wipe off any extra salt. My bean curd sheet comes in a large sheet, so I cut it into the size of 6” x 8”.


Put a proper amount of fillings into each piece of bean curd and wrap and roll it into a rectangular shape. Fry the bean curd rolls until golden brown. Naturally, you can enjoy these crispy bean curd rolls with your preferred dipping sauce right immediately. But with a little more effort, your bean curd rolls smell like plums and are wonderful, appealing, and non-greasy. They have a hint of sweetness and sourness as well. It must not be missed by anyone

INGREDIENTS

1 pcs bean curd sheet (10” x 12”)

300g ground pork

200g shrimps, clean and devein

1 inch length ginger, minced

2 red shallots, minced

1 stalk of spring onion, chopped

 

Seasoning

1 tsp salt

1 tsp sugar

½ tsp white pepper

1 tbsp Shaoxing wine

1 tbsp ginger and spring onion water

1 tbsp corn starch

 

Sweet and sour sauce

2 tbsp plum sauce

1 tbsp tomato sauce

1 tbsp THAI chili sauce

1 tbsp sugar

½ cup water

 


METHOD

1. Coarsely chopped the shrimps. Combine the ground pork and shrimp into a mixing bowl together with minced ginger, shallots, spring onions and the seasoning. Mix well.

2. Cut the bean curd sheet into the size of 6” x 8”, use a clean cloth to wipe off excess salt.

3. Place the filling in the middle of the bean curd sheet. Fold from the bottom half to the filling, fold in the left and right side of the bean curd sheet. Brush some water on the top edges of the bean curd sheet. Roll up to seal it. Repeat the same until all complete.

4. Heat some cooking oil in a large wok over medium high heat. Add the bean curd rolls in a single layer and fry it for 4-5 minutes on each side or until golden brown. Remove and drain them.

5. Combine all the sauce ingredients in a bowl, mix well.

6. Heat some oil in a wok, add the sauce and bring it to a simmer until the sauce slightly thickens. Taste and adjust.

NOTE: No cornstarch slurry for this recipe. The plum sauce will help to thicken the sauce.

7. Add in the fried bean curd rolls to the sauce, bring it to a boil and let it braise for about 3 - 4 minutes, or until all bean curd rolls soft and all coated with the sauce. If the sauce is too thick, dilute with a little bit of water. Garnish with some spring onions and chilies.

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