Bean Curd Prawn Rolls

Bean Curd Prawn Rolls


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Just like spring rolls but these use bean curd sheets, also known as tofu skin, instead of spring roll wrappers.


Serves: 4 

  • 250g prawns, peeled and diced
  • 6 water chestnuts, peeled and minced
  • 50g lard or margerine
  • 1 slice fresh ginger, minced
  • parsley, to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornflour
  • 1 tablespoon sesame oil
  • 2 sheets bean curd (tofu skin)
  • oil, for frying
  • Sealing paste
  • equal amounts flour and water

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a bowl, combine prawns, water chestnuts, lard, ginger and parsley. Season with salt, sugar, pepper, cornflour and sesame oil. Mix well.
  2. Cut the bean curd sheets into triangles. Divide the filling between the triangles and roll up like spring rolls, tucking the ends in. Seal with the flour and water paste.
  3. Heat oil in a wok to medium high heat. Place the rolls in the oil and cook, turning, until golden brown. Drain and serve.

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