Bring a large pot of lightly salted water
to the boil then add the bean sprouts, mushrooms, carrot and sugar
Stir a few times, leave in water about 30
seconds, then remove to a colander, rinse in cool water, and set aside
Cut each sheet of beancurd skin in half,
then lay one half on top of the other, to make 4 double layered sheets.
The aim is to get rectangles of roughly 20 x 25 cm.
In a bowl, add flour to vegetables and mix
well. Divide the vegetables evenly into 4 portions and place them neatly
on the edge of the 4 double layered beancurd sheets, roll the sheets
over the vegetables to form tubular rolls.
In a flat heavy frying pan, heat the oil
until hot but not smoking. Place the beancurd skin rolls in the pan and
fry about 2 minutes, then turn and fry the other side for about 2
The skins should turn light golden brown,
but be careful not to scorch them.
When done, remove from skillet and place
on paper towels on a plate to remove excess oil.
When cool, cut each rolll at an angle into