Stuffed bean curd roll

1 pound frozen bean curd skin
1 packet extra firm tofu, boiled, pressed to extract excess water, then mashed, I use the potato ricer to mash the tofu
1 cup shredded shiitake mushrooms
1 cup shredded black ear fungus
1 ½ tablespoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon pepper corns or ground pepper
1 teaspoon finely chopped ginger
2 tablespoons canola oil

1. Take 1 layer of bean curd skin, rinse and cut into 8 slices to wrap.
2. Wash the rest of bean curd skin, put it in a colander, sprinkle 1 table spoon of salt, mix well, squeeze the bean curd to get rid of excess water, cut into small pieces.
3. Heat up a pan, add oil, wait for the oil to get hot, add ginger, sauté until brown. Add shiitake mushrooms, stir fry until golden brown. Add fungus stir fry until dry. Add sugar, ½ table spoon of salt. Transfer to a large bowl.
4. Mix in bean curd, tofu, sesame oil, soy sauce. Divide into 8 portions.
5. Use plastic wrap to wrap each portion tightly into a roll, about 1 inch round, 8 inch long. Put in the refrigerator for more than 1 hour.

6. Unwrap each roll, wrap it again with bean curd skin.

7. Wrap each roll with banana leaves (since aluminum foil can release bad chemical when cooking, I now use banana leaves instead), steam for 30 minutes.

8. Unwrap the banana leaves. Can be served steamed just like that or deep fried.

Summer Rolls

Makes 4 servings

For stir fried noodles:
Two bunches of clear noodles or bean threads

2 carrots, shreaded
2 celery stalks, sliced
a bunch of asparagus
1 table spoon canola oil
1 tea spoon salt
1 table spoons sugar
a few dashes of black pepper

For wrapping:
Rice papers

a bunch of mint leaves
a bunch of cilantro
a bunch of basils
romain lettuce
1 cucumber, sliced length wise about 3 inch-long

To make stir fried clear noodles or bean threads:
1. Boil bean threads for about 5 minutes, drain well.
2. Turn the stove to high, heat up a wok until hot, add oil until hot, add carrot saute for 1 minute, add celery, saute for 1 minute, add asparagus, saute for 1 minute, add salt, sugar and black pepper.
3. Stir in noodles, mix well, remove from heat.

To wrap:
1. Soak 1 piece of rice paper with warm water, place it in plate A.
2. Soak another one place it in plate B.

3. Use the rice paper in plate A to wrap by adding 1 piece of lettuce, 1 slice of cucumber, a few mint leaves, basils, and cilantro:
4. Put the stir fried noodles on top:

5. Fold the two sides:


6. Roll tightly away from you, near the end place 1 asparagus:

7. Continue to roll until the end:

8. Transfer it to plate C, cover with a wet tower.
9. Soak another piece of rice paper, put it on plate A.
10. Use the rice paper on plate B to wrap another roll.
11. Served with sweet and sour soy sauce. Enjoy!

Winter rolls

These delicious rolls with a sweet taste and crunchy texture are so healthy and easy to make. Dip it in a sweet and sour soy sauce before biting into one.


1 large jicama, peeled, shredded
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon salt
a few dashes of ground black pepper
1 tablespoon crushed peanuts
2 tablespoons extra light olive oil
1 teaspoon minced ginger
15 rice papers
romaine lettuce
1 cucumber, sliced length wise, cut each slice long enough for a roll
mint leaves

In a hot pan, add the oil, wait for it to get hot, add the ginger, brown it, start adding the jicama in several additions, keep stirring while adding, add the soy sauce, sugar, and salt. Stir fry in high heat until the jicama is dry and soft. Remove from the heat. Let it cool before you can wrap.

To wrap:
You need 2 cutting boards or 2 large plates. Soak a rice paper in warm water, place it on one plate, do the same thing for another rice paper. By doing this, you don't have to wait for the rice paper to get soft. You will always have one ready to roll.

Put a piece of lettuce, 1 slice of cucumber, 3 mint leaves on the rice paper, at the end near you:


Add about 1 tablespoons jicama and sprinkle some crushed peanut on top:

Fold the two sides:

Folder the end near you:


Start rolling it away from you:

Transfer it to a plate, cover it with a wet tower.

Soak another rice paper, switch the plate with the already soaked one earlier. Start rolling another one.

Make about 15 rolls.

Toasted vegetarian spring rolls

From my mom, I revised it to a baked version.

Makes about 50 rolls

10 oz baby portabella mushrooms, shreded
2 oz dry shiitake mushrooms, soak in warm water, shreded
2 oz dry shreded black ear mushrooms, soaked in warm water
2 oz dry bean thread, soaked in warm water
1 lb carrots, shreded
1 lb cabbage, shreded
1 package (12oz) firm tofu, boiled, crushed, drained well
2 tbsp sugar
1 tbsp salt
2 tbsp soy sauce
1/2 tsp ground black pepper
4 tbsp olive oil
1 tbsp minced ginger
2 packages (50 sheets) of frozen spring roll pastry to wrap

1. Stir fry mushrooms in high heat with 2 tbsp of hot oil, 1/2 tbsp ginger, 1 tbsp sugar, 1/2 tbsp salt, 1/4 tsp black pepper, 1/2 tbsp soy sauce until brown
2. Stir fry carrots in high heat with 1 tbsp of hot oil, 1/4 tbsp ginger, 1/2 tbsp sugar, 1/4 tbsp salt, 1/8 tsp black pepper, 1/2 tbsp soy sauce until soft and dry
3. Do the same thing for cabbage as #2
4. While the stir fried cabbage is still hot, add in bean thread, mix well
5. Mix everything (except for the pastries) together.
6. Wrap
7. Since everything is cooked, you can toast the spring rolls in the toaster oven until golden brown. I toast about 7 rolls at a time, turn the toaster to top brown, toast 2 times, turn the rolls over, toast 2-3 more times
8. Toast again when ready to serve