Teochew Vegetarian Rolls /Kwang Chian 潮州灌腸 /光煎*makes 5 rolls1 large sheet of beancurd skin (for making Ngor Hiong type)300g taro, shreds300 yam bean, shreds100g rice flour
150g cooked peanuts ( I use pressure to cook for 20mins)3/4tsp salt1/2tsp Chinese five spices powderWhite pepperMethod
- Mix all ingredients in a mixing bowl till combined.
- Cut beancurd skin into medium size (I didn’t use finish the whole sheet), spoon in some filling, roll and tuck in the sides, roll up then seal the end with flour batter (flour and water).
- Place on a steaming rack with the seam side down. Steam the rolls over medium heat for 20mins. Let the rolls cool down in room temperature. You can pack them in air tight bags and freeze it for later consumption.
- On the day of serving, slice the rolls, and deep fried till golden brown. Serve with chili sauce.
Reference to the recipe provided in the newspaper, Recipe by Sonia a.k.a Nasi Lemak Lover
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