Vietnamese Recipes & Cuisines (Appetizers)

Spicy Beancurd Skin Rolls Recipe

Ingredients : Serves 4

200 g

50 g


110 g

4 sheets

1 tablespoon

2 tablespoons

Fresh mung bean sprouts

Enoki mushrooms, separated and clean

Carrots, peeled and shredded

Sugar snaps, sliced lengthways

Dried beancurd skin



Method :
  • Bring a large pot of lightly salted water to the boil then add the bean sprouts, mushrooms, carrot and sugar snaps.

  • Stir a few times, leave in water about 30 seconds, then remove to a colander, rinse in cool water, and set aside to drain.

  • 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 minutes.

  • 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 3 pieces.

  • Serve with dark sesame paste dipping sauce.

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