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Pan-fried Tofu Skin Rolls

In Taiwan, tofu skin is a frequently used as a wrapper for savory stuffings. Not only does it taste better than pastry skins, it also provides protein nutrition rather than starch as in other flour products. The filling in this recipe includes water chestnuts, which gives a fine flavor and crunchy texture.

3–4 sheets dried tofu skin Oil for pan-frying

Sprigs of coriander leaves, to garnish

Bottled sweet chili sauce or black Chinese vinegar and sesame oil, for dipping

Filling

300 g (1½ cups) minced white fish fillets

300 g (1½ cups) minced chicken breast

1 tablespoon soy sauce

½ teaspoon salt

1 teaspoon sugar

1½ teaspoons ground black pepper

1 tablespoon cornflour

7 water chestnuts, finely diced

1 medium carrot, finely diced

1 onion, finely diced

1 Soak the dried tofu skin in hot water until pliable, about 3 minutes. Cut the skin into 10 pieces (about 20 cm x 14 cm/8 in by 5½ in).

2 To make the Filling, place the minced fish and minced chicken in a bowl. Add the soy sauce, salt, sugar, pepper and cornflour, mix well and set aside to marinate for 5–20 minutes. Then add the diced water chestnuts, carrot and onion and mix well to combine.

3 Lay a sheet of tofu skin on a clean work surface and place 5 tablespoons of the prepared Filling in a diagonal line across the center. Roll into a tube, starting from the end closest to you. Twist both ends tightly to seal each roll.

4 Pour the oil into a flat pan wide enough to hold the rolls and heat over medium-high heat until hot but not smoking. Fry the rolls, one or two at a time, for about 5 minutes, until the skins are crispy and golden-brown. Transfer and drain on a rack lined with paper towels. Then place the rolls on a clean board and cut diagonally into 1.25-cm (½-in) rounds. Arrange the cut rounds on a serving platter and serve. Garnish with coriander leaves and serve with bottled sweet chili sauce or black Chinese vinegar and sesame oil.

Makes 10 rolls

Preparation time: 1 hour

Cooking time: 20 mins

Popiah (Fresh Spring Rolls)

8 cloves garlic, peeled and crushed with a little salt

3 teaspoons hot yellow mustard

150 g (1 cup) finely grated roasted peanuts

100 g (2 cups) bean sprouts

1 cake pressed tofu (tau kwa), deep-fried until golden, sliced into thin strips

2 eggs, beaten and fried to a thin omelet then sliced into thin strips

2 dried sweet Chinese sausages (lap cheong), simmered in water for 3 minutes, thinly sliced

Wrappers

125 g (1 cup) plain flour

1 teaspoon salt

1¼ cups (300 ml) water

5 eggs, lightly beaten

2 teaspoons oil

Filling

1½ tablespoons oil

2 cloves garlic, minced

100 g (4 oz) pork loin, very thinly sliced

100 g (4 oz) fresh small prawns, peeled

150 (1¾ cups) shredded jicama (bangkuang)

1 carrot, thinly shredded

100 g (1 cup) thinly sliced green beans

1 Make the Wrappers by mixing the flour, salt and water in a bowl until it forms a smooth batter. Add the eggs and mix well to combine. Heat a 20-cm (8-in) frying pan, add a little oil to grease the pan. Pour in ½ cup (125 ml) of the batter and swirl the pan to spread the batter into a thin layer. Cook over moderate heat until the batter sets, about 30 seconds. Flip over and cook on the other side for a few seconds. Remove from the pan, place on a serving plate and cover with a damp cloth. Repeat to make 10 Wrappers.

2 To make the Filling, heat the oil in a wok or saucepan. Stir-fry the garlic over low heat until soft, about 2 minutes. Increase the heat, add the pork and stir-fry until it changes color, about 1 minute. Add the prawns and stir-fry for 1 minute, then add the rest of the ingredients. Stir the mixture and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, until cooked through. Add 1 tablespoon of water if needed. Transfer the cooked mixture to a bowl and allow to cool.

3 To serve, transfer the Filling and Wrappers to the dining table. Place the crushed garlic and mustard paste in separate small sauce bowls. In another bowl, combine the peanuts and icing sugar. Arrange the bean sprouts, tau kwa, omelet strips and lap cheong on a large plate.

4 Smear one side of a Wrapper with the garlic paste and mustard. Add some of the Filling, bean sprouts, tau kwa, omelet strips and lap cheong. Tuck in the sides of the Wrapper and roll it up. Smear some garlic or mustard on the edges to seal the roll. The popiah can be sliced into 3–4 pieces if preferred. Repeat to make the rest of the popiahs.

If it’s too time-consuming to prepare fresh popiah wrappers, you can purchase packets of ready-made popiah wrappers from the refrigerator or freezer section of well-stocked supermarkets.

Serves 4

Preparation time: 50 mins

Cooking time: 50 mins

Crisp Prawn Rolls

20 wonton or thin dumpling skins

Oil, for deep-frying

Bottled sweet chili sauce, to serve

Filling

600 g (1 ¹/₃ lbs) fresh prawns, peeled and deveined, minced

1 tablespoon minced ginger

½ cup (20 g) minced spring onions

½ teaspoon salt

½ teaspoon ground black pepper

2 teaspoons sesame oil

1 Prepare the Filling first by combining all the ingredients in a large bowl and mix until well blended.

2 To make the prawn rolls, place a wonton or thin dumpling skin on a dry surface and top with 2 teaspoons of the Filling. Fold the corner of the skin closest to you over the Filling and roll up tightly, pressing to seal. Continue with the remaining ingredients to make a total of 20 rolls.

3 Heat the oil in a wok or saucepan over medium heat until hot. Working with a few at a time, gently lower the prawn rolls into the hot oil and deep-fry for 2 to 3 minutes each, until crispy and golden brown on all sides, and little bubbles appearing on the skin. Remove from the hot oil and drain on paper towels.

4 Arrange the prawn rolls on a serving platter and serve hot with a dipping bowl of sweet chili sauce on the side.

Makes 20 rolls

Preparation time: 40 mins

Cooking time: 5 mins

Radish Cake

600 g (4½ cups) rice flour