Deep-fried Bean Curd Roll With Shrimp And Vegetables Recipe

Pat the shrimp dry and roughly chop into small pieces (or pulse 4–5 times in a food processor until coarsely minced). Place chopped shrimp in a mixing bowl.

Add ground pork, diced carrot, diced water chestnuts, chopped shiitake mushrooms, sliced scallions, grated ginger, egg white, cornstarch, soy sauce, oyster sauce, sesame oil, white pepper, and salt to the bowl.

Mix thoroughly with a spatula or wooden spoon, folding in the same direction for 1–2 minutes until the mixture becomes slightly sticky and cohesive. Taste a small amount by cooking a teaspoon in a pan to adjust seasoning if needed. Set the filling aside in the refrigerator while you prepare the sheets.

Prepare a small flour paste by combining 2 tsp all-purpose flour with 2 tsp water; stir until smooth. This will be used to seal the bean curd sheets.

Lay one bean curd sheet on a clean work surface with the longer side closest to you. If sheets are stiff, briefly wipe both sides with a damp cloth or steam lightly for 5–8 seconds to make them pliable, then let cool slightly.

Place about 2–3 tablespoons of the shrimp-vegetable filling lengthwise along the edge closest to you, forming a 1–1.5 cm (3/8–1/2 inch) thick log. Do not overfill.

Brush a thin line of flour paste along the far edge of the sheet. Fold the near edge over the filling, fold in the left and right sides to enclose, then roll tightly away from you to form a neat cylinder. Seal the edge with a little flour paste. Repeat to make 6 rolls.

If using cornstarch coating only: lightly dust each roll with cornstarch, shaking off excess. If using egg+panko: dip each roll into beaten egg, then roll in panko breadcrumbs to coat evenly for extra crunch.

Place the prepared rolls on a tray lined with parchment and refrigerate for at least 15 minutes to firm up — this helps prevent the filling from bursting during frying.

Pour oil into a deep, heavy-bottomed pot or wok to a depth of about 5–7 cm (2–3 inches). Heat the oil over medium-high heat until it reaches 170–180°C (340–355°F). If you don’t have a thermometer, test by dropping a small bit of batter or bread crumb: it should sizzle and rise steadily but not burn immediately.

Fry the rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. If the rolls were chilled, they may take an extra 30–60 seconds. Maintain oil temperature between 160–180°C: lower if browning too quickly, raise if soggy.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined tray to drain excess oil. Let rest 1–2 minutes before slicing.

Slice each roll on the diagonal into 2–3 pieces (optional) and arrange on a serving plate.

Garnish with chopped fresh cilantro and serve with lime wedges and your choice of dipping sauce (sweet chili or soy-vinegar). For soy-vinegar dipping sauce: mix 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and sliced chili to taste.

Serve hot and enjoy the crispy bean curd rolls while fresh.