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Fu Pei Guen

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 10 Rolls

Ingredients

Filling

  • 1 lb. shrimp ½ lb minced, ½ lb chopped
  • ¼ cup water chestnuts diced
  • 2 green onion chopped
  • 1 tsp sesame oil
  • ½ tsp ginger minced
  • ¼ tsp white pepper
  • 2 tbsp tamari
  • 1 tbsp cornstarch
  • 1 tbsp water

3 sheet of seaweed

Beancurd skin

Oil for shallow pan frying

Instructions

  1. Combine all filling ingredients in a medium sized bowl except cornstarch and water. In a separate bowl, mix together the cornstarch and water until cornstarch dissolves. Pour cornstarch mixture in with the rest of the filling ingredients and place in fridge for 2 hours
  2. Heat oil in a medium sized pan for shallow pan frying. You want to have your temperature at medium low because the bean curd will brown too quickly if your oil is too hot.
  3. Wipe down the beancurd down with a damp cloth. Cut 4x4in seaweed and 6x6 in bean curd skin squares. Layer seaweed on top of the beancurd. Spoon filling at one end of the seaweed (about 2 spoonfuls, sorry no real measurement!). Fold in sides of the bean curd and roll. Brush the bean curd at the end with a little water to seal your roll.
  4. Place your roll in the hot oil and fry for about 5 minutes on each side.
  5. Once done, place on paper towel to absorb excess oil before serving.