Vegetarian Beancurd Skin Rolls with Sesame Ginger Dipping Sauce Recipe

Ingredients
200g fresh mung bean sprouts (simply bean sprouts)
50g enokitaki mushrooms, separated, cleaned and blanched
2 carrots, peeled and cut into thin strips
110g sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried beancurd skin
1 tbsp flour
2 tbsp oil


Dipping Sauce
2 tbsp sesame paste or tahini, blended with 5 tsps of water
1/2 tsp black soy sauce
1/2 tsp sugar
4 tsp black Chinese vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 spring onion, thinly sliced
2 slices fresh ginger, minced 
1 red finger-length chilli, de-seeded and minced


Methods
1. Bring a large pot of lightly salted water to a boil and add the mung bean sprouts, enokitaki mushrooms, carrots and snow peas. Stir a few times, leave them in the water for about 30 seconds. Transfer over to a colander, rinse in cool water, drain and set aside.
2. Cut each beancurd skin sheet into half. Place one half on top of the other. Repeat, ending with 4 layered rectangles, each about 20x25cm.
3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skins over the vegetables to form cylinders. To prevent the beancurd skin from opening up while frying, seal the skin with a dab of paste made from flour and water.
4. Heat the oil in a large skillet over high heat. Gently place the rolls in the pan and fry for about 2 minutes. Turn and fry the other side for 2 minutes. The skins should turn light golden brown but be careful not to burn them. When done, remove from the skillet and place on a plate lined with paper towels to remove the excess oil.
5. To make the Dipping Sauce, stir the liquid ingredients together in a mixing bowl until well-mixed. Add in the remaining ingredients and stir.
6. When the rolls are cool, cut each roll at an angle into 3 pieces, and serve with the dipping sauce.

This recipe is taken from Chinese Vegetarian Recipes, published by Periplus Editions and is available at all leading bookstores.