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Pan-fried Assorted Vegetable Rolls

Here are the ingredients that you will be needing!


【1】 6 medium-sized dried mushrooms (shiitake mushrooms),

【2】 2 carrots,

【3】 1 bowl of dried fungus,

【4】 1 tofu skin


【1】 2 tablespoons of oyster sauce or vegetarian oyster sauce,

【2】 1 tablespoon of soy sauce,

【3】 1 teaspoon of sugar,

【4】 1/2 teaspoon of pepper,

【5】 2 tablespoons of Shaoxing wine,

【6】 a little sesame oil.


【1】 Wash the mushrooms from the surface dust, soak in water overnight, cut the mushroom feet, cut into thin slices, and save the mushrooms in water. - Regarding the selection of winter mushrooms, generally you only need to be dry, complete, fragrant, and have mushroom feet; there will be some footless winter mushrooms in the market, which will be more difficult to bite and have poor fragrance, especially this time the recipe is quick-fried, so Try to have footless mushrooms. If you accidentally buy footless mushrooms, save them for the next stew. #Wheat mushroom selection skills

【2】 Mushroom water is the source of fragrance, but if you are worried about impurities in the mushroom water, you can put a cut tea bag on the strainer and place it in the strainer to filter the mushroom water and get a clear glass of mushroom water!

【3】 Dry the fungus wire to clean the surface dust, soak in water overnight, pick out the thick and hard pinch, and drain it for later use. --If you use the original white-backed fungus, soak it softly after cleaning, cut off the hard pinch, and then cut into fine silk. Because I often use fungus shreds at home and I am lazy to cut it, I buy commercially available wood ear shreds, which are usually machine-cut. The hard-pinch positions are also cut into slices, not many, and they are easy to pick out after soaking.

【4】 Wash the carrots, peel them, remove the head and feet for about 1 minute, and cut into fine silks.

【5】 Buy the bean curd skin, wrap it in a plastic bag and store it in an ice tray; it can be stored in an ice tray for 2-3 months. Defrost it at room temperature 2 hours earlier on the day of consumption. Cut off the hard edges first, then cut to the desired size, and then cover with a wrung out damp cloth or paper towel to keep it moist. (The extra corners can be soaked and chopped, and then fried together with the filling to increase the taste without wasting.) Regarding the ideal size, if it is eaten at home, it is recommended to cut into the size of the picture, about 15x15 cm, two or three pieces per piece; If it is

【6】 it can be cut into 25x25 cm for banquets, and then cut into a bite after frying.

【7】 Prepare a deep pot, add about 2 tablespoons of oil to the hot pot, and stir-fry the shredded carrots on medium heat until they are half cooked. (This step must add enough oil, because carotene and lycopene are fat-soluble substances, use oil It can be effectively absorbed by the human body when it is fried or cooked with meat.) Then add ear shreds, shredded shiitake mushrooms, and shredded tofu skin. Stir-fry on medium-high heat for about 6-8 minutes until fully cooked. You will find that the pan is very dry during the process. Approximately 250ml of winter mushroom water is prepared, and added in several times, each time adding about 40-50ml, and stir-fry until it is dry and add again. The filling should be kept juice-free and dry. After frying, add seasoning (except sesame oil), gradually taste the taste, make adjustments, turn off the heat when finished, and then add sesame oil. (Since the fragrance of sesame oil will diminish instantly after exposure to fire, it is recommended to turn off the heat and add sesame oil. The amount is small but the fragrance is full.)

【8】 Put the filling on the large plate. At this time, the filling is very hot. Dig a hole in the middle to help cool it; when it is slightly cooler, it is about a little warmer than your fingers, and you can prepare the filling!

【9】 First mix the flour and water to prepare the sealing paste; then put the cut tofu skin on the workbench or drill plate in a diamond shape, put the filling generously in the middle, and then roll it in the way of spring rolls. Seal with sealing paste. If the rot skin is hard, you can apply a thin layer of water with your hands to help the skin soften and pack better.

【10】 A large piece of tofu skin can be cut into 12 small pieces. After the filling is finished, there is only one bite left. Remember to pack the filling, it must be generous enough, otherwise it will be flat when fried, just eat the fried tofu skin . If you are afraid that the size is not easy to handle, you can also divide it into 12 evenly. (Because the tofu skin is originally a big round shape, some small pieces are not a complete square and can't pack the same amount of stuffing, so I wrap the sides and divide them without pre-equalizing)

【11】 The package looks like it is ready to be fried.

【12】 If it is not eaten right away, it can be separated by cling paper to avoid sticking together. After wrapping, put in an ice tray for up to 2 weeks; defrost 4 hours before eating and then fry.

【13】 Put a tablespoon of oil in the pan, heat the pan to medium-low heat, and put in the vegetarian goose; the tofu skin is very exposed to fire, so make sure to fry at medium-low heat to prevent it from being burnt. When frying, you can use a shovel to help, lightly press the plain goose rolls to increase the contact surface. Lazy fried two sides, good-looking fried four sides (bottom side + two sides), obsessive-compulsive fried six sides (four sides + head and tail) (laughs)

【14】 Fry until golden and serve it on a plate, pour some chicken broth and serve it.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.


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