Bean Curd Rolls – Fu Tse Juan

Exploring the world one bite at a time

Exploring the world one bite at a time

 Whenever I head to my favourite local Chinese supermarket, I feel a little as Winnie the Pooh must have done when he shouted:

“We’re going on an Expedition, all of us, with things to eat. To discover something.”

My expedition begins hunting through the supermarket isles, searching for ingredients I have never even heard of. (What are Bean Curd Sheets?)
At home the journey continues as I work with ingredients I have never even seen before. (Why does soaking make these dried mushrooms look like massive algae?)
The exitement rises as I check the seasoning (Uhm, is this flavour what they call umami?)
The most thrilling bit is when my guest join in the discovery. (What is THAT???)

A successful expedition ends for me much the same way as it did for Pooh as he

“went back to his own house, and feeling very proud of what he had done, had a little something to revive himself.” (like some left-over Bean Curd Rolls).


(found on the blog ‘Use Real Butter‘)

5-10g (1/2 oz) dried Chinese black or shitake mushrooms
5-10g (1/2 oz ) dried Chinese tree ears mushrooms
115g 4 oz pork
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
60g (1/2 cup) bamboo shoots
1 tbsp vegetable oil

1 tbsp cornstarch
1 pkt (225g / 8 oz) bean curd sheets (tofu skins)
3 tbsps vegetable oil
2 tbsps soy sauce
pinch of sugar



  1. Bring some water to the boil. Soak the mushrooms in the hot water for about 20 min.
  2. Cur the pork into julienne strips.
  3. Combine the soy sauce, Shaoxing, cornstarch and add the cut pork.
  4. Cut the bamboo into julienne strips.
  5. Drain the mushrooms. Remove any hard stems. Cut the remainder into julienne strips.
  6. Heat 1 tbsp of oil in a frying pan. When the oil is hot add the pork and fry until just cooked.
  7. Add the bamboo and mushrooms and cook for another minute.
  1. In a small bowl mix 1 tbsp of cornstarch with a little water into a paste.
  2. Unfold the bean curd sheets. If the edges are not regular cut them into shape with a pair of scissors. (To get uniform sized rolls, I cut the sheets the same size as my chopping board.)
  3. Briefly hold the sheets under running water. Wipe off excess water with a kitchen towel.
  4. Lay the sheet on your chopping board with one of the narrow ends towards you.
  5. Place some of the meat filling on the bean curd sheet. Fold in the long sides and then roll the narrow end away from you. Do not roll too tight.
  6. Dip your finger in the bowl with water and then the cornstarch. Run your finger along the open edge of the roll and fold close. Lay on a plate seam side down. Continue making the remainder of the rolls.
  7. Heat 2 tbsp oil in a frying pan on a medium heat. Place the rolls in the pan seam side down. Fry until lightly browned on all sides. Remove from the pan. You can prepare the rolls ahead until this step.
  1. Place a shallow bowl of a sheet of parchment paper into a steamer. Layer the rolls inside.
  2. Sprinkle rolls with 1 tbsp oil, 2 tbsp soy sauce and a pinch of sugar.
  3. Cover and steam for about 5-10 minutes or longer if you prefer the sheets softer.
  4. Pour the sauce that has collected over the rolls and serve hot.

Serve with

Serve as part of a dim sum style dinner with:

  1. These must have been amazing…and I love Winnie the Pooh too 🙂 Whenever my son is hungry he tells me he has a rumbly in his tumbly.

    • afracooking said:

      Oh that is so precious! I will remember that: from now on I will never be just plain hungry again 😉

  2. This sounds divine! Love all these ingredients! And they look amazing 🙂 We are Winnie fans in our household too. My toddler has Winnie pyjamas 🙂

    • afracooking said:

      Yes, Winnie is so wise! Or maybe I just identify with so many of his statements like: A Pooh Bear takes care of his tummy by never forgetting to eat…. 🙂

  3. Liz said:

    I love your little stories, they are entertaining and fresh. This bean curd rolls must taste delicious…and so what is Shaoxing wine? Never heard or seen it. Enjoy the rest of your weekend.

    • afracooking said:

      You know, it truly made me happy to read that you enjoy my little stories. I guess sometimes I wonder when I am sitting here typing away….:-) Thanks for making my day 🙂 As for the Shaoxing, I buy it at my local Asian supermarket. I think it is made from fermented rice. If you can’t find it you could replace it with (Pale) Dry Sherry.

  4. Liz said:

    Now I have learnt something new from you. Learning is an endless journey. I love reading your little stories. Food blogging should be a forum for having fun, after a long stressful day at work and learning new recipes too. Keep on writing the little stories, I shall be reading them. Thanks for stopping by and thanks for the substitute tip. Have a pleasant day!!!

  5. These rolls look so good. I have not tried my hand at Asian dishes but this one inspires me to start soon.

    • afracooking said:

      Thank you so much for nominating me!! Phew, some hard questions, but I am definitely joining in answering them – even if it might take me a few days 🙂

    • afracooking said:

      Oh really! How fabulous! To me this was completely new! So any tips are welcome 🙂

      • I’ve never actually made it, but what you’ve done here looks delicious!! My mom likes to dip these rolls in Worcestershire sauce.

  6. I am with you when I do that too in my local asian supermarket! Ha! these filled rolls look quite delectable, tasty & amazing too! Thanks & I will try this recipe soon! 🙂

    • afracooking said:

      I am so curious what you think of them! Let me know how they turn out!

  7. Delicious! You’ve actually discovered one of my all time favourite yum cha treats! It’s often steamed or pan fried and absolutely delicious.

    As for uses for your bean curd sheets I can give you a couple more uses too: 🙂 Enjoy!

    Used in drop (egg) soups as an egg replacer, it’s often broken up & thrown into broths and swirled around to give texture and a mild flavour.

    Can be made into a dessert. Layers of the been curd sheets can be rehydrated, then a sweet ginger broth is spooned over it. (Similar to a light sugar syrup, thsts bern infused with ginger,) very traditional ‘Tong seiu’ means sweet water.

    • afracooking said:

      Fabulous tips! I do always feel guilty about throwing away the bits I cut off. They will be going straight into a soup next time. And that desert just sounds fabulous..just amazing!

  8. Karen said:

    I love your story…I can relate to searching out new and unusual ingredients. The rolls sound delicious.

    • afracooking said:

      Cooking really is such a fabulous adventure!

  9. I must try this recipe some time soon! I wasn’t able to explore your site more until today…so happy to have found it! =)

    • afracooking said:

      So lovely of you to drop me a comment. Hope to see you back soon and read your thoughts 🙂

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