Fried Bean-Curd Rolls

Fried Bean-Curd Rolls a.k.a Gorengan Kembang Tahu Gulung

Resep Gorengan Kembang Tahu Gulung dalam Bahasa Indonesia –> silahkan klik di sini.

Yields : 24 pieces

Cooking Time  : 3 hours

Ingredients :

  • 400 grams of Chicken Fillet / Pork, sliced 0.5 inch thick by 1.25 inch wide, or as taste
  • 50 grams of fresh Shrimp, skinned, deveined, diced and soak in a teaspoon of lime / lemon juice
  • 60 grams of Bean-Curd Sheet, moist damp and cut into 5 inches squares
  • 6 pieces of Straw Mushroom / Black Ear Mushroom / Champignon, thin sliced
  • 20 grams of canned Bamboo Shoot, diced or sliced as taste
  • 20 grams of Sweet Baby Corn, sliced as taste
  • 1 tablespoon of sliced Spring Onion or Green Onion
  • 2 tablespoons of Vegetable Oil or Cooking Oil

Pre-mix Marinate Sauce A, for marinate the Chicken Fillet / Pork slices:

  • ¼ teaspoon of Baking Powder
  • ¼ teaspoon of Salt
  • ¼ teaspoon of Sugar
  • ¾ teaspoon of Sesame Oil
  • ¾ teaspoon of Light Soy Sauce or Salty Soy Sauce
  • ¾ teaspoon of Shaoxing Wine or Dry Sherry
  • 2 ¼ teaspoons of Maizena or Corn Starch

Pre-mix Marinate Sauce B, for marinate the Shrimp, Mushroom, Bamboo Shoot and Baby Corn slices:

  • ¼ teaspoon of Salt
  • ¾ teaspoon of Light Soy Sauce or Salty Soy Sauce
  • 1 teaspoon of Maizena or Corn Starch

Special Utensils :

  • Frying or Deep-Frying utensils
  • Cooking String or Nature Cotton String

How To :

    1. Marinate the Chicken Fillet / Pork slices in pre-mix marinate sauce A for about an hour, and marinate the Shrimp, Mushroom, Bamboo Shoot and Baby Corn slices in pre-mix marinate sauce B for about 15 minutes.
    2. Prepare the filling by saute the Spring Onion or Green Onion with the pre-heated Vegetable Oil or Cooking Oil until fragrant, then add the marinated Shrimp, Mushroom, Bamboo Shoot and Baby Corn, followed by the marinated Chicken Fillet / Pork, and saute until well-cooked. Set aside.
    3. Lay a piece of Bean-Curd Sheet in a diamond shape, put on about one to two tablespoons of filling, then wrap as an envelope-wrap, roll and secure with a piece of Cooking String.
    4. Sear or fry the bean-curd rolls until golden look, let it cool, and remember to remove the Cooking Strings.
    5. Look at video about how to make bean-curd rolls on http://youtu.be/kBsvgMyvd2w

Notes :

  • This recipe uses the ACM brand Bean-Curd Sheet, a soft type of Bean-Curd Sheet and may replace with any soft type of specialized Bean-Curd Sheet for vegetables and meat wrapper which need a little damp moist only. Remember to pre-soak when use another type, such as the Millie brand or any hard type of Bean-Curd Sheet.
  • This recipe uses the ABC brand for the Light Soy Sauce or Salty Soy Sauce, it may replace with the Pearl River Bridge brand Superior Light Soy Sauce or Mushroom Dark Soy Sauce, as taste.
  • Sometimes I do combine the filling ingredients as taste, such as half of chicken and half of pork, or third of each kind mushrooms ( straw mushroom, champignon and black ear mushroom).  Or, replace some ingredients as taste, such as carrot or sweet baby carrot instead the canned bamboo shoot.
  • For Vegetarian style, it may replace the filling ingredients such as diced Tofu and sliced Carrot/ Baby Carrot instead the Chicken Fillet / Pork and Shrimp .

This Fried Bean-Curd Rolls recipe can be used in these recipes:

Braised Bean-Curd Rolls

3 thoughts on “Fried Bean-Curd Rolls

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