26 Apr 2020

How to Make Tofu Skin Rolls

Last updated by Wes Radez on April 26th, 2020 | 0

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This recipe is part of our collection of Fried & Baked Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!

Tofu skin rolls offer a crunchy alternative to spring rolls at the dim sum table. They’re most commonly filled with vegetables, pork and shrimp. Tofu skin rolls can also be steamed, offering a completely different texture and flavor.

Even though this recipe calls for fresh tofu skins, dried bean curd sheets will work fine, too. Just make sure to allow enough time in your preparation to soak them before use.

Once you have your rolls prepared, you reach the fork in the road: fry or steam? The recipe below calls for frying, of course, but you can just as easily put your rolls on a baking dish and steam them in a wok until the filling is cooked through.

Can you share any expert tips from your experience making tofu skin rolls? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Tofu Skin Rolls Recipe

Makes: 12 | Prep Time: 45 Minutes | Cook Time: 15 Minutes
Adapted From: The Food of China: A Journey for Food Lovers

Ingredients

4 dried Chinese mushrooms
3 ounces bamboo shoots, fresh or canned
1 carrot
3 tablespoons cooking oil
10 ounces firm tofu, drained
7 ounces bean sprouts
1/2 teaspoon salt
1/2 teaspoon sugar
2 green onions, finely chopped
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon flour
12 sheets of fresh tofu skins
oil for deep frying

Directions

1. Dice the firm tofu.

2. Soak the dried mushrooms in warm water for 30 minutes. Remove the stems and dice.

3. Cut the bamboo strips and the carrot into fine strips.

4. Combine the flour with just a little water to form a paste.

5. Heat the wok over high heat and add the oil. Stir fry the carrot, tofu and bean sprouts for 1 minute. Add the mushrooms and bamboo shoots, toss, then add the salt, sugar and green onion. Stir fry for an additional minute, then add the soy sauce and sesame oil. Drain the liquid and set aside in a bowl to cool.

6. Trim each tofu skin in a 6″ x 7″ rectangle. Place 2 tablespoons of the filling at one end of the skin and roll to form a neat parcel, tucking the ends in as you go. Brush the skin with the flour paste to seal the flap firmly. Repeat until all 12 tofu rolls are complete.

7. Fill the wok or deep fryer with two inches of cooking oil and heat to 350 degrees. Cool the tofu rolls in batches for 3-4 minutes or until golden brown. Serve immediately with red vinegar, soy sauce or chili sauce for dipping.