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It is very important to purchase the correct version of bean curd skin. These are very thin, pliable sheets in the refrigerator or freezer section of Asian markets, not to be confused with dry bean curd threads in the pantry section or tofu skins which are also in the refrigerator section. This recipe will not work with any other product. If you do not have an extra-large nonstick skillet, you can cook the carrots, celery and mushrooms in a large skillet or wok; brown the bean curd rolls in a large skillet in batches, dividing the oil between batches; and make the soaking liquid in a small pot, then pour it over the rolls in a 9-by-13-inch baking dish to soak, making sure the dish accommodates the rolls side by side.