Basically this is a spring roll, but instead of using rice flour spring roll sheets, I use yuba. yuba (wiki) is a paper-thin, yellow tofu sheet. Some call it “tofu skin.” I like to use yuba to make spring rolls because it is so low in carbs and adds some protein, too. You can use all sorts of vegetables and seasoning and flavor it your own way. Because of that, I really make it different everytime depending on what I have in my refrigerator. You can buy yuba in your local Asian store in the refrigerator or freezer section. Freeze or refrigerate the unused yuba. It keeps longer in the freezer.
To make about 8 to 10 rolls
1 carrot
½ cup dried shitake mushrooms
1 to 2 pieces of dried black fungus, soak in hot water until soft
½ cup dried lily flowers, soak in hot water until soft
1 small can of bamboo shoots
1 bag of mung bean sprout
½ or ¼ head of cabbage
Press tofu
*All the above vegetables are cut into thin julienne strips.
sugar, salt, pepper, rice wine to your taste
Optional toppings:
cilantro (also known as Chinese parsley)
peanut powder
hoisin sauce
Stir fry all the vegetables and add seasonings, cooking until all are soft. Cut the yuba sheet into the size you like, dip into cold water quickly and wrap veggies like you make spring rolls. Use the optional toppings as you like. Pan fry the spring rolls on low to medium heat, turning them until each side is golden brown. Cut across and serve.
Note: 1. How to make peanut powder. Put any roasted peanut in a coffee grinder, add a little sugar and grind them into powder. Sugar helps to prevent the peanuts turning into peanut butter, but home-made powder is not as fine as the store-bought type. Still don't over grind them. Put the peanut in the freezer overnight may prevent it grind into peanut butter too.
Note 2. Don’t soak the yuba because it will become mushy and unmanageable. If it gets too soft or tears, just add another piece to wrap it!
This is “Mamadou Boutiquier” from the album “In the heart of the moon” by Al Farka Toure.
我想大家都會做這個菜，中文就省了吧。
Posted by Melody on 2008-02-29 22:34:58 | Rating: | Views: 310
Yum, I will definitely make these ones. I love dry tofu sheet but never try one for spring rolls. Also love the dry tofu for soup. It has such a delightful texture. But my son doesn't like it. He said it taste like rubber (I wonder if he actualy ate rubber before, he he..)
You have so many healthy vegetarian recipes. If I start to put them in my daily menu, I bet I will start to loose weight....Thanks again, Melody. Also love the music...
Thank you Gwatlan. It is my goal to cook healthier too. I am glad you like this one! I like dried tofu in the soup too! I don't think it rubbery. I guess I am so used to it now!
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