Cherry & Dennis Helper Habitat
Cantonese Steamed Bean Curd Sheet Vegetable Rolls
鮮竹雜菜卷
Recipe overview
Crisp vegetables are wrapped in fresh bean curd sheets, steamed and finished with a light glaze for a clean Cantonese flavour.
01
Ingredients
Main ingredients
- 8 sheets fresh bean curd sheets
- 4 dried shiitake mushrooms
- 80 g carrot
- 80 g celery
- 100 g bamboo shoots
- 100 g bean sprouts
Vegetable seasoning
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1/4 tsp white pepper
Steaming broth
- 150 ml clear chicken stock
- 1 tsp light soy sauce (for the glaze)
- 1 tsp cornstarch (mixed with 1 tbsp water)
Stir-frying oil
- 1 tbsp cooking oil
02
Tools
- cutting board
- kitchen knife
- large bowl
- wok
- wok spatula
- steaming rack
- lidded steamer
- small saucepan
03
Steps
Step 1
Soak the mushrooms
Soak the shiitake mushrooms in warm water for 20 minutes until soft, squeeze dry and shred finely.
Step 2
Cut the vegetables
Cut the carrot, celery and bamboo shoots into 5 cm matchsticks; rinse and drain the bean sprouts.
Step 3
Blanch the vegetables
Blanch the carrot, bamboo shoots and celery in boiling water for 1 minute, add the sprouts for 20 seconds, then drain well.
Step 4
Stir-fry the filling
Heat the oil in a wok, stir-fry the mushrooms and all vegetables for 2 minutes, mix in the vegetable seasoning and cool.
Step 5
Mix the broth
Combine the chicken stock with the soy sauce for the glaze; keep the cornstarch slurry separate.
Step 6
Prepare the sheets
Lay out the bean curd sheets and cover lightly with a clean damp cloth; brush stiff edges sparingly with water.
Step 7
Wrap the filling
Place one-eighth of the filling near the lower edge of each sheet, fold in both sides and roll firmly.
Step 8
Arrange the rolls
Set the rolls seam-side down on a heatproof plate with small gaps and spoon over 50 ml of the mixed broth.
Step 9
Steam until hot
Place over fully boiling water, cover and steam on high for 8 minutes until the centres are piping hot and the sheets are tender.
Step 10
Boil the remaining broth
Bring the remaining mixed broth to a full boil in a small saucepan for 1 minute.
Step 11
Thicken lightly
Stir the slurry again, add it gradually while stirring and cook until the glaze is clear and lightly thickened.
Step 12
Glaze and serve
Spoon the glaze evenly over the hot rolls, rest for 1 minute and serve warm.
Common mistakes
- Leaving the filling wet so the sheets turn soggy.
- Wrapping hot filling, which weakens the sheets.
- Rolling too loosely so the rolls open during steaming.
- Adding all the slurry at once and making a heavy glaze.
Tips
Fresh bean curd sheets vary in thickness. Test-fold one first and soften only stiff edges; soaking the whole sheet removes its strength.
