Making tofu skin rolls or bean curd rolls at home is a fun and satisfying experience, especially when you can create a crispy, savory dish that rivals restaurant quality. My recipe allows you to make delicious tofu skin rolls filled with either radish or glutinous rice. Perfect for a snack, appetizer, or a light meal!
When I first encountered tofu skin rolls at a dim sum restaurant, I must admit I was a bit skeptical. In my opinion, not every dish belongs on the dim sum menu; it should showcase only the finest offerings. But I decided to give the tofu skin rolls a try, and I was pleasantly surprised to find they were well worth the order!
In many dim sum restaurants, bean curd rolls are typically steamed, which is a common method for a variety of dim sum dishes.
However, I love the extra depth of flavor that comes from pan-frying them instead. The result is a crispy exterior that perfectly complements the savory filling inside.
For the shredded radish, I recommend using a grater for speed and evenness. I sprinkle the shredded radish with salt to draw out moisture and let it marinate for about 30 minutes. This technique is similar to the method I use in my Chinese Pickled Daikon recipe.
I prepare two types of fillings for my tofu skin rolls:
Pork Belly with Shredded Radish: This filling is rich and flavorful, combining the savory taste of pork belly with the refreshing crunch of radish.
If pork isn’t your thing, feel free to swap it out for chicken, beef, or any protein you prefer. The versatility of this dish makes it easy to customize!
A Classic Siu Mai Filling: For a second option, I use a filling inspired by siu mai, another beloved dim sum dish.
What are bean curd sheets
Bean curd sheet, also known as tofu skin or yuba, is a soy product made by lifting off the film that forms on the surface of heated soy milk.
It is commonly used as a wrap for fillings in dishes like tofu skin rolls and dumplings, added to stir-fries and soups for protein, or shredded for salads.
The bean curd sheet I use is quite large, so I begin by trimming off the rougher edges. (I never discard those scraps; instead, I stir-fry them with other proteins, like pork, to create a delicious dish.)
Afterward, I cut the remaining sheets into smaller pieces, roughly 10×10 cm, to prepare for making the tofu skin rolls.
Flour-Water Mixture: Your Secret to Perfectly Sealed Rolls
Folding tofu skin rolls is quite simple and can be a fun process.
To increase the stickiness of the rolls and ensure they seal properly, I create a flour-water mixture.
If you find that the edges aren’t sticking well, you can easily make this mixture by combining 2 tablespoons of flour with 3 tablespoons of water in a small bowl. Stir it until smooth.
Ingredients:
Tofu Skin Rolls:
- 200g tofu skin (one large sheet without holes, divided into 8-9 small sections for about 8-9 rolls)
Radish Filling Ingredients:
- 500g radish
- 15g salt (for pickling the radish)
- 200g pork belly, diced
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp oyster sauce
- 1/2 tsp chicken bouillon powder(or substitute with salt)
- 2-3 stalks scallions, chopped
- 1 tbsp cooking oil (for frying)
Glutinous Rice Filling Ingredients:
- Refer to siu mai filling recipe for detailed ingredients.
Instructions:
(1) Making the Radish Filling
Prepare the Radish:
- Wash and peel 1-2 radishes (about 500g). Shred them finely using a grater.
- Place the shredded radish in a large bowl and sprinkle with 15g salt. Mix well and let it sit for 15-20 minutes to draw out moisture.
- After pickling, squeeze the radish to remove excess water, and set aside.
Cook the Filling:
- Heat a pan over low heat with 1 tbsp cooking oil. Add 200g diced pork belly and stir-fry until the fat renders and the meat turns slightly golden.
- Add 2 tsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp chicken bouillon powder and 1 tsp oyster sauce. Stir to coat the pork evenly.
- Add the drained radish to the pan and stir-fry until combined.
- Finally, stir in chopped scallions and cook for a minute. Remove from heat and set aside.
(2) Glutinous Rice Filling
Refer to the siu mai filling recipe for instructions.
(3) Wrapping the Tofu Skin Rolls
Prepare the Tofu Skin:
- Trim any tough edges of the tofu skin if necessary, and trim it into roughly 10×10 cm squares.
Wrap the Filling:
- Place a square of tofu skin on your work surface. Add a spoonful of filling (either radish or glutinous rice) in the center.
- Start by folding one corner of the bean curd sheet inward, then fold the sides in toward the center. Next, roll it forward. To secure the seam, dip your fingertip in the flour-water mixture and apply it to the edge for better adhesion, then continue rolling until it’s fully wrapped.
(4) Pan-Frying the Tofu Skin Rolls
- Heat a small amount of oil in a pan. Once hot, place the rolls in the pan and cook over low heat.
- Turn frequently to cook all sides evenly until the tofu skin is crispy and golden brown. Serve hot.
Notes:
- Fry the pork belly over low heat to prevent burning.
- Don’t overfill the tofu skin rolls to avoid leakage during frying.
Cook over low heat to ensure even browning without burning the rolls.
How to Make Bean Curd Rolls
Ingredients
- 500 g radish
- 15 g salt for pickling the radish
- 200 g pork belly diced
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp oyster sauce
- 1/2 tsp chicken bouillon powder or substitute with salt
- 2-3 stalks scallions chopped
- 1 tbsp cooking oil for frying
Instructions
(1) Making the Radish Filling
- Prepare the Radish:
- Wash and peel 1-2 radishes (about 500g). Shred them finely using a grater.
- Place the shredded radish in a large bowl and sprinkle with 15g salt. Mix well and let it sit for 15-20 minutes to draw out moisture.
- After pickling, squeeze the radish to remove excess water, and set aside.
- Cook the Filling:
- Heat a pan over low heat with 1 tbsp cooking oil. Add 200g diced pork belly and stir-fry until the fat renders and the meat turns slightly golden.
- Add 2 tsp soy sauce, 1 tsp Shaoxing wine, 1/2tsp chicken bouillon powder and 1 tsp oyster sauce. Stir to coat the pork evenly.
- Add the drained radish to the pan and stir-fry until combined.
- Finally, stir in chopped scallions and cook for a minute. Remove from heat and set aside.
(2) Glutinous Rice Filling
- Refer to the siu mai filling recipe for instructions.
(3) Wrapping the Tofu Skin Rolls
- Prepare the Tofu Skin:
- Trim any tough edges of the tofu skin if necessary, and trim it into roughly 10x10 cm squares.
- Wrap the Filling:
- Place a square of tofu skin on your work surface. Add a spoonful of filling (either radish or glutinous rice) in the center.
- Start by folding one corner of the bean curd sheet inward, then fold the sides in toward the center. Next, roll it forward. To secure the seam, dip your fingertip in the flour-water mixture and apply it to the edge for better adhesion, then continue rolling until it's fully wrapped.
(4) Pan-Frying the Tofu Skin Rolls
- Heat a small amount of oil in a pan. Once hot, place the rolls in the pan and cook over low heat.
- Turn frequently to cook all sides evenly until the tofu skin is crispy and golden brown. Serve hot.
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