Skip to content
Downeast Far East Kitchen banner

Braised Bean Curd Roll

Chris and Jeff make a braised bean curd roll. This is best served at room temperature!

Braised Bean Curd Roll

  • 1 carrot, peeled and cut into matchsticks
  • 2 to 3 large wood ear mushroom pieces, soaked and cut into thin strips
  • 6-8 dried shiitake mushrooms, soaked, stems removed, and julienned
  • 1 scallion, minced
  • 1 clove garlic, minced
  • 1 thumb of fresh ginger, peeled and minced
  • 1 tablespoon of Shao xing wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon dark soy sauce
  1. Soak the wood ear and shiitake mushrooms in warm water. Reserve the soaking liquid. Remove the shiitake stems and discard. Julienne the mushrooms.
  2. Stir fry carrot for a minute then add the mushrooms. Cook for another minute.
  3. Add scallion, garlic, ginger, and 1 tablespoon of Shao xing wine, cook for another minute. Remove from heat and set aside to cool.
  4. Once cooled, arrange the filling on a large piece of the bean curd sheet, and wrap into a large “spring roll”.
  5. Over medium-low heat, pan fry with a little oil until lightly browned. Turn over, and continue to fry until browned on both sides.
  6. Add oyster sauce and dark soy sauce to about 1 cup of the reserved mushroom soaking liquid. Add this to the frying pan and cover, lower heat to low, and allow to braise for about 5 minutes. Then turn the bean curd roll over, cover, and allow to braise for another 5 minutes.
  7. Remove from the heat and allow to cool. Best served at room temperature.

Visit the Downeast Far East Kitchen series on YouTube and subscribe!

Leave a Reply