Tuesday, October 27, 2009

Deep Fried Seaweed Beancurd Rolls

Deep-fried food, hardly anyone can resist. Deep-fried beancurd rolls with seaweed, give me anytime! I finally bought some frozen beancurd sheet at my last visit to the Asian market and I was so eager to try this out. Of course my homemade version was not as pretty as I made the rolls too long. So, when I tried to roll the seaweed around, I noticed that it looked weird with just one seaweed wrapped around it, so I wrapped two seaweeds, one on each end with the thought that I could cut it in half and made a better presentation. And thus tada! This beancurd sheet is actually the vegetarian version of the pork fat sheet that we used to make "5 spice meat roll" (五香肉).

You can serve it with Thai sweet chili sauce, Maggi chili sauce or Japanese mayo.

Before deep-frying.


  • Ground chicken from 1 skinless chicken breast (can process it in a food processor)
  • Minced shrimps from 8 large shrimps
  • 4 Chinese dried mushroom, soften and diced
  • 1/2 carrot, diced
  • 1 scallion, chopped
  • A little ginger, chopped
  • Salt, to taste
  • Sugar, to taste
  • 1/2 Tbsp. rice wine
  • 1 tsp. sesame oil
  • Dash of white pepper
  • Frozen beancurd sheet, defrost, use as needed (about 3/4 sheet)
  • Japanese sushi seaweed sheet, use as needed (about 2 sheets)

Before cutting in half, notice that the roll with expand during deep-frying and made it tighter.


1. In a bowl, mix (A) together and stir until it bind together. Let it marinate in the refrigerator for at least an hour.

2. Take the defrosted beancurd sheet, cut into rectangle shape pieces. Set aside. Prepare a bowl of water.

3. Dip one piece of cut beancurd sheet into the bowl of water until soften. Take it out and place some filling in the middle, roll it up and seal it. Finish the rest.

4. Take a piece of seaweed sheet, use a scissor and cut into 1 cm length. Prepare some cornstarch water as glue (1 Tbsp. cornstarch + 1 Tbsp. water). Roll the seaweed on the beancurd roll and seal the end with the cornstarch water glue. Finish the rest.

5. Heat a wok with medium heat hot oil. Test with a wooden chopstick, when bubbles, it's ready. Drop 4-6 beancurd rolls into the hot oil, deep-fry until golden brown and the filling is cooked. Can take one and cut into half to make sure it's cooked inside. Finish the rest.

6. Drain on paper towel. Cut it into half to serve. Or if you make the smaller one, just serve it whole. Serve warm with condiment of your choice!


Anonymous said...


I am also a mother of two and I like your blog. Just wondering what do you do with the frying oil? Do you throw it out or reuse it again? I never done any deep-frying in my kitchen...please advice. Thanks.

mycookinghut said...

I like this idea!! :)

ICook4Fun said...

I love beancurd rolls! Who can resist something so beautiful done :)

Family First said...

This is a great finger-food to me! Simple to prepare to. Thanks for sharing.

Ju (The Little Teochew) said...

These look AMAZING! One of my dim sum favourites and you made them so well. Brava!

Ling's Passion said...

These looks yummy. I love fried beancurd rolls in any shapes.

Noob Cook said...

I love beancurd skin, deepfried, even better!! :D

daphne said...

This is great! I would have never thought of combining both seaweed and beancurd together. Like the presentation too-alot of patience leh!

Little Corner of Mine said...

Hi Anon,
I reuse the frying oil. Once the oil is cooled, I pour it into a glass bowl. I reuse this oil for stir-frying meat/poultry. I use the new oil for frying vegetable and seafood.

Thanks ladies, I like the presentation and it's delicious. :)

tigerfish said...

Looks nice leh!

Beachlover said...

I love anything wt fuchok!! I bet this fried fuchok must taste heavenly!!

Baking Fiend said...

i love deep fried food too! who can resist?

these rolls deinfately looks delish!

Sonia ~ Nasi Lemak Lover said...

My family members like everything with beancurd, yummy..

pigpigscorner said...

I like the seaweed here! Lovely flavours.