Rehydrate dried tofu skin sheets, dried shiitake mushrooms, and dried black fungus in warm water until soft. Rehydrate glass noodles in warm water. Drain all rehydrated ingredients.
Dice the rehydrated shiitake mushrooms, carrots, and bamboo shoots finely. Slice the rehydrated black fungus thinly. Cut the rehydrated glass noodles into short pieces. Mince garlic and julienne ginger. Cut Napa cabbage into bite-sized pieces.
In a bowl, combine the diced shiitake mushrooms, carrots, bamboo shoots, black fungus, and cut glass noodles. Season with light soy sauce, vegetarian oyster sauce, sesame oil, and white pepper powder. Mix well.
Mix cornstarch with a small amount of water to form a slurry for sealing the rolls.
Lay out a rehydrated tofu skin sheet. Place a portion of the vegetable filling near one edge. Fold in the sides, then roll tightly, sealing the end with the cornstarch slurry. Repeat for all sheets.
Heat cooking oil in a large pan over medium-high heat. Pan-fry the tofu skin rolls until golden brown and crispy on all sides. Remove and set aside.
In the same pan, add a small amount of cooking oil. Sauté minced garlic and julienned ginger until fragrant. Add Napa cabbage and stir-fry until slightly softened.
Return the pan-fried tofu skin rolls to the pan. Pour in vegetable broth, light soy sauce, vegetarian oyster sauce, sugar, and salt. Bring to a simmer.
Mix the remaining cornstarch with water to create a slurry. Stir the slurry into the simmering sauce until it thickens to your desired consistency.
Serve hot.
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