These vegetarian rolls use semi-dried tofu skin, making them easier to prepare than spring rolls. They have a crispy, light texture and are recommended even for children who dislike vegetables. Simply wrap root vegetables seasoned with sweet bean paste in tofu skin and fry. They're perfect as a snack, and are a healthy yet satisfying dish.
Ingredients
Main Ingredients (2 servings)
- 12 green beans
- 50g carrot
- 50g potato
- 12 pieces of semi-dried tofu skin, cut into 3-4cm x 10cm pieces
- All-purpose flour
- Water
Seasonings
- Pinch of salt
- 1 tsp sweet bean paste
- Vegetable oil for frying (to taste)
Steps
- Cut 12 green beans, 50g carrot, and 50g potato into 6-7cm long sticks.
- Lightly boil the cut green beans, carrot, and potato until a bamboo skewer can pass through them.
- Place the blanched carrot and potato in a bowl and sprinkle with a pinch of salt, then mix well.
- Add 1 tsp sweet bean paste and mix thoroughly to coat the vegetables. (Tip: Don't add too much sweet bean paste; just enough to lightly coat the vegetables.)
- Prepare a paste by mixing all-purpose flour and water to seal the rolls.
- On each of the 12 pieces of semi-dried tofu skin (cut into 3-4cm x 10cm pieces), place some of the seasoned potato, carrot, and a single green bean.
- Roll from one end, leaving a small portion of the vegetables exposed at both ends of the tofu skin. Apply the prepared paste to the edge and seal firmly.
- Heat about 1cm depth of vegetable oil for frying in a frying pan to 180℃ (350°F).
- Add 3-4 rolled tofu skins to the hot oil at a time. Flip them once the tofu skin starts to puff up.
- Fry until the rolls are puffed and have a crispy, crackling texture.
- Remove the fried rolls and place them on a wire rack to drain excess oil thoroughly.
- Arrange the rolls randomly on a plate. Garnish with chips or other desired accompaniments to complete the dish.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。