Bean Curd Rolls With Sweet And Sour Plum Sauce
Delicious bean curd rolls filled with pork and shrimp, served with a sweet and sour plum sauce.
Ingredients
Filling
- 1piecebean curd sheet (10” x 12”)
- 300gground pork
- 200gshrimps, cleaned and deveined
- 1inginger, minced
- 2piecered shallots, minced
- 1stalk spring onion, chopped
Seasoning
- 1tspsalt
- 1tspsugar
- 1/2tspwhite pepper
- 1tbspShaoxing wine
- 1tbspginger and spring onion water
- 1tbspcorn starch
Sweet and Sour Sauce
- 2tbspplum sauce
- 1tbsptomato sauce
- 1tbspThai chili sauce
- 1tbspsugar
- 1/2cupwater
How to make Bean Curd Rolls With Sweet And Sour Plum Sauce
Prepare the Filling
Coarsely chop the shrimps.
Combine the ground pork and shrimp in a mixing bowl with minced ginger, shallots, spring onions, and the seasoning. Mix well.
Prepare the Bean Curd Rolls
Cut the bean curd sheet into the size of 6” x 8”. Use a clean cloth to wipe off excess salt.
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 sides of the bean curd sheet. Brush some water on the top edges of the bean curd sheet and roll up to seal it. Repeat until all are complete.
Cook the Rolls
Heat some cooking oil in a large wok over medium-high heat. Add the bean curd rolls in a single layer and fry for 4-5 minutes on each side or until golden brown. Remove and drain them.
Prepare the Sauce
Combine all the sauce ingredients in a bowl and mix well.
Heat some oil in a wok, add the sauce and bring it to a simmer until the sauce slightly thickens. Taste and adjust.
Braise the Rolls
Add 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 are soft and coated with the sauce. If the sauce is too thick, dilute with a little bit of water.
Garnish with some spring onions and chilies.
Tips & Tricks
No cornstarch slurry is needed for this recipe. The plum sauce will help to thicken the sauce.
FAQS
What is the best way to store leftover bean curd rolls with sweet and sour plum sauce?
To store leftover bean curd rolls, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap each roll tightly in plastic wrap before placing them in a freezer-safe bag. When ready to eat, thaw in the refrigerator and reheat in a pan or oven until warmed through.
Can I make bean curd rolls with shrimp and pork substitutions for dietary restrictions?
Absolutely! If you're looking for a seafood-free option, you can substitute the shrimp with additional ground pork or use ground chicken or turkey. For a vegetarian version, replace the meat with a mix of finely chopped vegetables like mushrooms, carrots, and bell peppers, and use a plant-based protein like tofu instead of pork. Just ensure to adjust the seasoning accordingly.
How do I ensure my bean curd rolls are crispy when frying?
To achieve crispy bean curd rolls, make sure to fry them in hot oil at medium-high heat. Fry them in a single layer without overcrowding the pan, as this can lower the oil temperature. Fry each side for 4-5 minutes until golden brown. Additionally, draining them on paper towels after frying will help remove excess oil, keeping them crispy.
What can I serve with bean curd rolls and sweet and sour plum sauce?
Bean curd rolls pair wonderfully with steamed jasmine rice or fried rice for a complete meal. You can also serve them alongside a fresh salad or stir-fried vegetables to add some crunch and freshness. For a more authentic experience, consider serving them with a side of pickled vegetables or a light soup.
How long does it take to cook bean curd rolls with sweet and sour plum sauce?
While the prep time is not specified, the cooking process for bean curd rolls typically takes about 15-20 minutes. This includes frying the rolls for 8-10 minutes and braising them in the sauce for an additional 3-4 minutes. Overall, you can expect the entire cooking process to take around 30-40 minutes from start to finish.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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