Vegetable bean curd rolls
These delicious vegetable bean curd rolls are so full of flavour. And they're completely meat free too!
- Serves 4
- 20 mins preparation
- 25 mins cooking
Ingredients
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)
Method
Vegetable bean curd rolls
- 1Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain.
- 2Heat 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.
- 3Halve 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.
- 4Steam rolls, covered, over a large wok of simmering water for 10 minutes or until bean curd is tender.
- 5Meanwhile, 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.
- 6Serve vegetable rolls with sauce; sprinkle with extra sesame seeds, if you like.
