Fried bean curd shrimp rolls （腐皮炸虾卷）

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Fried bean curd shrimp rolls are one of those dishes that never fail to impress, yet are surprisingly simple to make at home. Wrapped in delicate bean curd skin and filled with a juicy shrimp mixture, each bite offers a perfect balance of crispiness and tenderness that’s hard to resist.

I’ve noticed that kids tend to love this dish, and it’s not hard to see why. The crispy outer layer makes it fun to eat, while the shrimp filling is mild, juicy, and not too overpowering in flavor. It’s simple, comforting, and easy to enjoy. Even for picky eaters.

I used to order this whenever I had dim sum, but it always felt a little pricey for the portion, and somehow never quite enough. Making it at home, however, brings a whole new level of freshness and satisfaction. You get to enjoy it hot, crispy, and just the way you like it. The contrast of textures is what makes it so special. Crispy bean curd skin, paired with the springy bite of shrimp in every mouthful.

Perfect as a snack, appetizer, or even a side dish, these rolls are best served hot with your favorite dipping sauce.

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 about 6” x 8”.

Full written steps, tips and exact measurements are below. Keep scrolling!!

 



INGREDIENTS

200g ground pork

300g fresh shrimp

50g chives

20g diced carrots

1 tbsp minced ginger

2 tsp light soy sauce

½  tsp salt

1 tsp shaoxing wine

¼ tsp white pepper

1 tbsp sesame oil

1 tsp sugar

1 tbsp cornstarch

Some corn starch slury

1 pcs bean curd sheet (10” x 12”)

 

METHOD

1) Clean the shrimp, cut half into pieces and half into puree for later use

2) Chop the chives. Diced the carrots and ginger.

3) Combine the ground pork, prawn paste, chopped shrimp, chives, ginger together in a bowl. Add in seasoning and mix well till sticky. Let it marinate for 10 minutes.

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

5) Put a spoonful of mixed meat filling on the bean curd and spread it evenly. 

6) Lightly brush cornstarch slurry along the sides and top edge of the bean curd sheet, then press gently to seal.

6) Heat the wok with hot oil, add the wrapped bean curd shrimp rolls one by one, and fry both sides until golden brown and ready to be serve.

 

Tips for Making Perfect Fried Bean Curd Shrimp Rolls

 

1) Wipe off the extra salt from the bean curd sheet.

2) Keep the shrimp filling slightly chunky, half cut potion into small pieces, the other half chopped into paste form. This gives a better texture and more satisfying bite.

3) Don’t overfill the rolls. Use just enough filling so you can roll them tightly and seal properly without breaking the sheet.

4) Seal the edges well. Brush cornstarch slurry along the sides and top edge to secure the roll so it doesn’t open during frying.

5) Bean curd sheets are very thin and crisp up quickly in hot oil. Fry over low to medium heat to avoid burning before the filling cook through.

6) Avoid overcrowding the pan. Fry in batches to maintain oil temperature and ensure even crisping.

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