|
|
Combine: |
| 1/4 |
lb |
ground pork |
| 1/4 |
lb |
fish, minced (any white fish, like
snapper or sole, will work) |
| 2 |
T |
carrots, sliced into fine slivers |
| 2 |
T |
daikon radish, sliced into fine
slivers |
| 1/2 |
c |
green cabbage, diced |
| 1/4 |
c |
leek, diced |
| 2 |
cloves |
garlic, minced |
| 1/4 |
t |
fresh ginger, minced |
| 1/4 |
t |
white pepper |
| 1 |
|
egg |
| 1 |
T |
soy sauce |
|
|
|
|
|
Prepare dried tofu skins by soaking in
warm water until pliable. Cut into 6" to 9" squares and roll the
filling in the skins as you would an eggroll. |
|
|
Place the rolls in a steaming tray and
steam for 15 minutes or so. |
|
|
|
|
|
Combine: |
| 1/4 |
c |
soy sauce |
| 1 |
t |
sesame oil |
| 2 |
T |
oyster sauce |
| 3 |
T |
hoisin sauce (chinese plum sauce) |
| 1/4 |
c |
sake (rice wine) |
| 1/2 |
c |
cold water |
| 1 |
t |
sugar |
| 1 |
t |
cornstarch, stirred into the cold
liquids to blend thoroughly |
|
|
and heat in a saucepan, stirring until
somewhat thickened. |
|
|
|
|
|
Transfer the steamed rolls into the saucepan
and spoon the sauce over them. Saute over low heat for 10 minutes,
then serve. |
|
Notes &
Variations:
-
We found tofu skins at an oriental market,
packed bone dry in sheets. They are very brittle and should be handled
carefully while dry. Tofu skins may be available fresh at some markets.
Either way, they are an excellent alternative to eggroll wrappers for steamed
rolls.
-
You can substitute any combination of meats
and vegetables.
-
To roll them, place some filling near the
front edge, fold the sides in so there is about an inch of overlap on either
side. Carefully roll it up, keeping the sides tucked.
-
You can keep the rolls in the refrigerator
overnight by placing them on a plate and covering them with a moistened
dish towel.
|
|