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Deep-fried Beancurd Skin Rolls with Fish Paste Recipe

Thursday, October 30, 2008 | Labels: , , , , |

I seem to be cooking a lot with tofu or at least tofu products lately - my latest offering is the crispy beancurd skin rolls with fish paste filling. Crunchy on the outside and chewy on the inside - this dish will be a great finger food at parties or served as one of your dishes on your dining table. I actually wrapped these beancurd rolls when I was making my yummylicious deep-fried shrimp wontons . I decided to put my beancurd rolls away in the freezer - this is the good part about wrapping dumplings/ dim sum, you can make a big batch and put the remaining in the freezer for later consumption.


These beancurd skin rolls are popular fare at many Chinese restaurants serving dim sum and they can be either steamed or deep-fried. I 'cheated' a little by using store-bought fish paste (you can get this at any decent Asian grocery store) and just mixing some green onions, garlic powder and sesame oil into the tub. However, as always you can be creative with the filling and use shrimp or pork as well. Try another version of this by making my equally delicious Deep-fried Rice Paper Rolls Recipe .


For more of my tasty home-made dim sum recipes, please click below:

Steamed Chives and Prawns Dumplings Recipe

Shanghai Pork and Shrimp 'Crystal' Dumplings Recipe

2 sheets of beancurd skin (you can find this in the frozen section of any Asian grocery store usually)
1 tub of fish paste (about 1/2 pound)
2 stalks green onions, chopped finely
1 tsp garlic powder (optional)
Dash of sesame oil
Dash of pepper
Sweet chilli sauce for dipping (optional)



First, cut the skins into triangles for easier wrapping. Next, place about 2 tbsps of the filling that has been mixed with the sesame oil, pepper and green onions (depending on how large you cut your triangles) in the lower portion of the skin, and wrap gently as if you're making an 'envelope'. Fold up the bottom part, next, fold it in from both sides, roll once or twice upwards, then roll the remaining wrapper onto the roll and seal with water or cornstarch (with wet fingers). Work with the remaining wrappers.

Heat enough oil for deep-frying until hot. Turn heat down to medium and slowly fry the beancurd rolls for about 5-8 minutes. Fish paste does not take long to get cooked, hence it should not take too long to fry. If you have pork in your filling, I would fry longer for about 10-15 minutes to make sure the pork is cooked throughly. Serve with some sweet chilli sauce or soy sauce for dipping if desired. (I drenched mine in sweet chilli sauce!)

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VG said...

I can feel the spring roll crumbling in my mouth! I am in agony!

Homeladychef said...

Keep on Tou-fuing...& you will be having a slim & silky body like me! Shameless... haha!

Art of Eating said...

Wow ! it look so yummy. The good picture shot made it even more tempting... so irresistable

tigerfish said...

Now you don't have to go to dim sum eateries and order Foo Pei Kuen (beancurd skin rolls with shrimps paste) ;p

Salt N Turmeric said...

oh tht looks delicious! ok, why not i make you briyani and you make me these? *wink*

Tastes of Home said...

vg - thanks! come and visit me with your delicious butter cookies too LOL

HLC - wow, that's a great motivation to eat tofu HAHA

art of eating - thanks for dropping by! welcome to TOH, hope u will find many more recipes here that wil interest u

TF - really? hehe, in Asia or in US ur talking about? probably ur rite :)

F -haha, u come over to san Diego, and I can make u more than this lah haha (Bring ur briyani and rendangs etc) haha

Marc @ NoRecipes said...

Yumm, looks great. I forgot how much I love beancurd skin, I need to go get some and start experimenting with it some more. Thanks for the idea!

Tastes of Home said...

hi marc! thanks for stopping by! yeah, one can be really creative with the filling :) or steam it or fry it. have fun!

mikky said...

oh my, i just loveee these.... i love bean curd skin... and your filling looks so yum... :)

shavedicesundays said...

Thanks for visiting my blog, tastes of home. I love tofu, and this looks good enough for an at home dim sum lunch.

Tastes of Home said...

mikky, thanks!

SIS - thanks for dropping by!

Esi said...

I just realized I was hungry and then I clicked over here and now I am really hungry! These look fantastic!

noobcook said...

wah looks so good! seeing this post makes me crave for dim sum! very hungry now :D

Dora said...

U're making me hungry now despite having my lunch already...;p

Tastes of Home said...

esi, thanks for dropping by :)

wiffy - thanks! :)

dora - hehe :P

VG said...

Me again. Please collect your award from my blog.

Beachlover said...

look good eh!!fu peh is my dim sum favourite,must order this when I go for dim sum! may I have some pls..:P

Tastes of Home said...

vg - hello again! thanks for the lovely award :)

beachlover - please have as many as you like! :P

Tan.wiratchada said...

Hi Tastes,
Again nice posted with delicious dish and beautiful pic posted. Also many guests here heheheh....I feel so happy with you.

Tastes of Home said...

hey tan, thanks!! hehe, u know I always enjoy your blog too :P

chumpman said...

Wow, another recipe with fish paste. Imagine crispy fried beancurd skin outside with soft fish paste inside, drool.

Anonymous said...

I congratulate, an excellent idea

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