Veggie bean curd rolls

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 50g dried rice vermicelli noodles

    1 tbsp sesame oil

    200g shiitake mushrooms, thinly sliced

    100g enoki mushrooms, trimmed

    240g finely shredded napa cabbage

    200g green beans, thinly sliced

    120g carrots, julienned

    80g bean sprouts

    80ml char siu sauce

    2 tbsp tamari or soy sauce

    2 tbsp toasted sesame seeds

    4 bean curd sheets (125g)

    1 tsp cornflour (cornstarch)


  • Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain.

    Heat oil in a wok over high heat; stir-fry mushrooms for 2 mins or until golden and tender. Add cabbage, beans and carrot; stir-fry for 1 minute or until almost tender. Add sprouts, noodles, 30ml of the char siu sauce, half the tamari and half the sesame seeds; stir-fry for 30 seconds or until warm.

    Drain, reserving cooking liquid. Halve bean curd sheets. Top with ½ cup of the vegetable mixture.

    Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat to make a total of eight rolls. Steam rolls, covered, over a large wok of simmering water for 10 mins or until bean curd is tender.

    Meanwhile, whisk cornflour and reserved cooking liquid in a small saucepan until combined. Stir in remaining char siu sauce, tamari and seeds. Place pan over medium-high heat; cook, uncovered, for 5 mins or until mixture boils and thickens.

    Serve rolls with sauce; sprinkle with extra sesame seeds, if you like