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PrintBEAN CURD AND POTATO ROLLS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine potato, bean curd, shallots, and salt and pepper in a bowl. Halve mixture and shape each half into a roll, 10 cm long.
- Arrange spring roll skins in a diamond shape. Brush edges with cold water or egg white. Place one roll on each skin.
- Fold lowest point of skin over filling and roll once. Fold left and right points into center. Brush edges again. Roll up firmly to cook.
- Fry in oil to cover until golden and crisp.
- To cook using the oven method, place rolls onto baking tray and bake at 200°C (400°F) for 20 minutes until golden.
- serve hot.
INGREDIENTS
- 500 grams boiled potato, mashed
- 500 grams firm bean curd, mashed and drained
- 4 shallots, finely chopped
- Salt and pepper
- 4 large spring roll skins
- Cold water or egg white
- Cooking Oil for deep frying
7 comments for “Bean Curd and Potato Rolls”
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