1. 1 pack of AFC Fresh Beancurd Sheets
  2. 1/2 carrot, skinned and shredded
  3. 2 cups shredded cabbage
  4. 3 medium-sized Chinese black mushrooms (shred before use)
  5. 2-3 shallots, thinly sliced
  6. 1-2 tablespoons cooking oil
  1. 1 tablespoon soy sauce
  2. 2/3 teaspoon salt
  3. 1 teaspoon sugar
  4. 2 teaspoons sesame oil
  5. Pinch of ground white pepper
  6. 2/3 cups water


  1. Whisk well all ingredients for seasoning, sample taste. Add more salt if required.
  2. Heat oil in wok over medium heat; toss in shallot, saute until lightly brown.
  3. Add in mushroom and carrot shreds, flipping and turning, about one minute.
  4. Drop in cabbage, stirring, and pour in about 1/4 portion of the mixed seasonings.
  5. Toss until the vegetables are just tender.
  6. Dish up and set aside.
  1. Wipe every beancurd sheet with a clean wet cloth.  Cut each into 4 equal sections, yielding a total of 16 pieces.
  2. Cover 4 pieces of beancurd skin by a clean wet cloth, and tear the remaining 12 pieces into smaller pieces.
  3. Mix remaining seasoning with the torn beancurd sheets. Roughly divide the torn sheets into 4 portions.
  4. Place 1 piece of beancurd sheet on the work surface, keeping it flat and straight.
  5. Put half portion of the torn beancurd sheets near to the curve end, cover it with the fried shreds and top them with another half portion of the torn sheets.
  6. Fold the closest edge over the ingredients.
  7. Roll and fold up one side; roll again, and fold up another side (folding alternatively is just to even out folds).
  8. Then finish rolling the wrap, wet the end a bit to seal (or seal with some batter if using).
  9. Repeat with the remaining 3 beancurd sheets.
  10. Grease a steam-proof dish, arrange the beancurd sheet rolls in one layer, without touching one another.
  11. Steam over medium heat for about 10 minutes.
  12. Slice the steamed rolls into about 1-inch chunks, and serve (hot or cold) with worcestershir sauce or black vinegar.
  13. If you like having a layer of crisp beancurd sheet, pat dry the steamed rolls a bit and pan-fry them with oil on both sides over medium-low heat before slicing. Serve hot.

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