I tried this recipe for the first time. It was good but it would be even better if I had added dried mushrooms for more flavor and some carrots for color.
Anyway, here are the pics to the steps. The quantity stated is for 2 recipes so you can reduced to half if you don't need to make this much. I can make 8 rolls out of this, exactly with 1 pack of the bean curd skin which cuts into 8 pcs.
Now prepare the bean curd skin:
1) Cut the bean curd skin into roughly 30cm x 25cm pieces. My pack came in 2 large sheets and I cut them into 4 equal pieces for each sheet so I was able to have 8 pieces which was just nice for 2 recipes.
2) I washed my bean curd skin by just dipping them into a basin of water few times and lay it out on a strainer. I washed them piece by piece and I washed 4 pieces for use first so they won't get dry during the making process.
Lay out the bean curd skin and scoop an amount (depends on your preference of size) onto the bc-skin.
You will need to dap some cornflour along all the sides and briefly over the skin so it will stick together later.
Shape it out like a roll on the bean curd skin.
Here is a video clip which I asked my daughter to take while I was making the rolls.
I avoid deep frying as much as possible so I pan fried them over medium heat till lightly brown. Then cut them into bite sizes and ready to serve.
They go well with chilli sauce or my home-made chilli paste.