📝 About This Recipe
These Tofu Skin Rolls are a plant-based revelation, offering a sophisticated interplay of textures that mimic the traditional Cantonese dim sum classic. Delicate sheets of bean curd are wrapped around a savory, umami-rich filling of crunchy vegetables and earthy mushrooms, then air-fried to a perfect golden shatter-crisp. It is a lighter, modern take on a beloved tradition that delivers all the satisfying crunch without the heavy oil of deep-frying.
🥗 Ingredients
The Wrappers
- 4 large sheets Dried Tofu Skin (Yuba) Sheets (round or square, semi-pliable)
- 1 cup Warm Water (for softening the sheets)
The Savory Filling
- 6 pieces Shiitake Mushrooms (fresh or rehydrated, finely julienned)
- 1 medium Carrot (shredded into matchsticks)
- 1/2 cup Bamboo Shoots (canned, rinsed and julienned)
- 1/4 cup Wood Ear Mushrooms (rehydrated and thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 3 stalks Green Onions (cut into 2-inch lengths)
Seasoning & Binder
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Vegetarian Oyster Sauce (mushroom-based)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch (dissolved in 1 tbsp water)
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Neutral Oil (for sautéing and brushing)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Ensure the carrots, bamboo shoots, and both types of mushrooms are sliced into uniform, thin matchsticks to ensure even cooking and easy rolling.
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2
Heat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
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3
Add the shiitake mushrooms, wood ear mushrooms, carrots, and bamboo shoots to the pan. Stir-fry for 3-4 minutes until the vegetables have softened slightly but still retain a bit of bite.
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4
Pour in the light soy sauce, vegetarian oyster sauce, and white pepper. Toss well to coat all ingredients evenly in the savory seasoning.
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5
Stir in the green onions and drizzle with the cornstarch slurry. Cook for another minute until the liquid thickens and binds the vegetables together. Remove from heat and let the filling cool completely.
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6
While the filling cools, prepare the tofu skin. If using dried sheets, gently wipe them with a damp cloth or dip them quickly in warm water to make them pliable. Do not soak them too long or they will become fragile and tear.
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7
Cut the tofu skin sheets into rectangles approximately 6x8 inches in size.
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8
Lay one piece of tofu skin flat on a clean surface. Place 2 tablespoons of the vegetable filling near the bottom edge, leaving about an inch of space on the sides.
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9
Fold the bottom edge over the filling, tuck in the sides like a burrito, and roll up tightly. Secure the end with a dab of water or a little leftover cornstarch slurry.
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10
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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11
Lightly brush the outside of each roll with a thin layer of neutral oil. This is the secret to achieving that deep-fried golden color in the air fryer.
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12
Place the rolls in the air fryer basket in a single layer, ensuring they are not touching. You may need to cook in batches.
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13
Air fry at 375°F for 8-10 minutes, flipping halfway through. The rolls are done when they are puffed up, golden brown, and audibly crispy when tapped.
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14
Remove carefully and let them rest for 2 minutes before serving to allow the steam inside to settle, which keeps the skin crisp.
💡 Chef's Tips
Use a damp kitchen towel to cover the tofu skin sheets while you work to prevent them from drying out and cracking. Don't overstuff the rolls; too much filling can cause the delicate skin to burst during the air-frying process. For an extra umami boost, add a pinch of MSG or a teaspoon of nutritional yeast to the vegetable filling. Ensure the filling is cool before rolling; hot filling creates steam that will make the tofu skin soggy rather than crispy. If you can find 'fresh' tofu skin in the refrigerated section, use it—it's even easier to handle and yields a silkier interior.
🍽️ Serving Suggestions
Serve hot with a side of sweet chili sauce or a classic dim sum dip of Worcestershire sauce. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness. Accompany with a simple smashed cucumber salad dressed in black vinegar and chili oil. Serve as an appetizer alongside a bowl of savory congee or hot and sour soup.