Steamed Beancurd Skin Rolls with Assorted Mushrooms

Ingredients

Instructions

1. 1

   Soak dried beancurd skin sheets in warm water for 10-15 minutes until pliable. Drain and gently pat dry. Trim any thick edges.

2. 2

   In a pan, heat cooking oil. Sauté diced shiitake mushrooms, chopped oyster mushrooms, julienned carrots, and bamboo shoots for 3-4 minutes until slightly softened.

3. 3

   Add light soy sauce, dark soy sauce, sugar, and white pepper to the mushroom mixture. Stir well. Mix cornstarch with water to create a slurry. Stir into the filling until slightly thickened.

4. 4

   Divide the mushroom filling among the beancurd skin sheets. Fold in the sides and roll up tightly to form rolls. Repeat for all sheets.

5. 5

   Arrange the rolls in a steamer basket. Steam over high heat for 8-10 minutes.

6. 6

   While steaming, prepare a simple sauce by combining vegetable broth, light soy sauce, and sesame oil. Heat briefly in a small pot.

7. 7

   Serve the steamed beancurd skin rolls hot, drizzled with the prepared sauce.