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 .
