This is my jicama beancurd rolls. I made some of these to bring to my friend's party and save two for ourselves. The filling is my mung kuan char or stir-fried jicama. This mung kuan char consisted of jicama, carrot, woodear, garlic and dried shrimps, season with salt, sugar and chicken granules, very simple. Then, I wrapped it with the beancurd sheet. I made a mistake as I dipped the beancurd sheet in water, you are only supposed to soften it with wet fingers. So, the end result was not as crispy. Also funny looking skin texture.
It changed the beancurd skin texture and when deep-fried, it was not as crispy.
One of the roll burst opened when frying. So lesson learned, never to immerse your beancurd sheet in water to soften before rolling, just wet it with your fingers. I knew that but still decided to try it out because my beancurd sheet won't seal with cornstarch mixture. Alas! now really learned my lesson. I made lots of mistakes in the kitchen too, I made mistake and learned from it, only then I can improve myself. :-)