Fried Bean Curd Roll

Shrimp, Clams & Bacon

• 1/4 lb. coarsely chopped shrimp, peeled and deveined
• 1/2 lb. steamed clams, removed from shells, coarsely chopped
• 2 slices thick cut bacon, coarsely chopped
• 1 scallion, minced
• 1 clove garlic, minced
• 1 tablespoon shao xing wine
• 1 teaspoon oyster sauce
• 1/4 teaspoon 5 spice powder

1. Stir fry the bacon until most of the fat has been rendered.
2. Add shrimp and clams, stir fry for another minute
3. Add scallion, garlic, wine, oyster sauce, and 5 spice powder and stir fry for another minute or so. Remove from heat and allow to cool before wrapping in bean curd skin (brushed with water or broth to help soften them).

Bacon & Lap Cheong

• 2 lap cheong sausages, coarsely chopped
• 3 slices thick cut bacon, coarsely chopped
• 1 scallion, minced
• 1 clove garlic, minced
• 1 tablespoon Shao xing wine
• 1/4 teaspoon 5 spice powder

1. Stir fry bacon until most of the fat has rendered, then add lap cheong and continue to cook for another minute.
2. Add scallion, garlic, wine and 5 spice powder, toss to combine, then set aside to cool before wrapping in bean curd skin.

Scallops & Chinese Sausage

• 1/4 lb fresh scallops, coarsely chopped
• 1/4 lb Chinese Sausage*, coarsely chopped (1 sausage link)
• 1 scallion, minced
• 1 clove garlic, minced
• 1 tablespoon Shao xing wine
• 1 teaspoon soy sauce
• 1/4 teaspoon 5 spice powder

1. Stir fry sausage and break up the meat into crumbles. Then add scallops, and cook for another minute.
2. Add scallion, garlic, wine, soy sauce, and 5 spice powder. Continue to cook for another minute, then remove from heat and allow to cool before filling bean curd rolls.

*This sausage was from our local grocery store. It’s labeled Chinese sausage and resembles an Italian sausage in shape and size. It’s got a pronounced red coloring, and we assume has some pretty standard Chinese spices incorporated. If you don’t have this, substitute lap cheong or another Chinese sausage!