Vegetable bean curd rolls

These delicious vegetable bean curd rolls are so full of flavour. And they're completely meat free too!

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Vegetable bean curd rolls
  • 50 gram dried rice vermicelli noodles
  • 1 tablespoon sesame oil
  • 200 gram shiitake mushrooms, sliced thinly
  • 100 gram enoki mushrooms, trimmed
  • 3 cup (240g) finely shredded wombok (napa cabbage)
  • 200 gram green beans, sliced thinly
  • 1 medium carrot (120g), cut into matchsticks
  • 1 cup (80g) bean sprouts
  • 1/3 cup (80ml) char siu sauce
  • 2 tablespoon tamari or soy sauce
  • 2 tablespoon toasted sesame seeds
  • 4 bean curd sheets (125g)
  • 1 teaspoon cornflour (cornstarch)


Vegetable bean curd rolls
  • 1
    Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain.
  • 2
    Heat oil in a wok over high heat; stir-fry mushrooms for 2 minutes or until golden and tender. Add wombok, beans and carrot; stir-fry for 1 minute or until almost tender. Add sprouts, noodles, 2 tablespoons of the char siu sauce, half the tamari and half the sesame seeds; stir-fry for 30 seconds or until heated through. Drain, reserving cooking liquid.
  • 3
    Halve bean curd sheets. Top with ½ cup of the vegetable mixture. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining vegetable mixture and sheets to make a total of eight rolls.
  • 4
    Steam rolls, covered, over a large wok of simmering water for 10 minutes or until bean curd is tender.
  • 5
    Meanwhile, whisk cornflour and reserved cooking liquid in a small saucepan until combined. Stir in remaining char siu sauce, tamari and seeds. Place pan over medium-high heat; cook, uncovered, for 5 minutes or until mixture boils and thickens.
  • 6
    Serve vegetable rolls with sauce; sprinkle with extra sesame seeds, if you like.

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