‘腐竹捲’ (Fu Jook Guen) is one of my favorite dim sum dishes. I made mine with jicama, mushrooms & wrapped in a delicious yuba sheet which is yummy as-is or with the sauce. For a gluten-free version, replace the sauces accordingly. The filling works well with Napa cabbage too.
- 1 –2 Yuba sheet/Tofu skin (I used frozen)
- 1 small jicama, cut into matchstick size (about 4–5 cups) or sub with potato, 2 cloves garlic, finely chopped, 1 small carrot, shredded
- 1 tablespoon oil
- ¼ cup sliced mushrooms & a few wood ear mushrooms, softened and sliced
- ¼ cup chopped scallions or cilantro
- ½ cup water
- 1 tablespoon stir fry sauce, toasted sesame oil, salt & white pepper to taste
- 1 tablespoon soy sauce/tamari, 2 teaspoons maple syrup, 2 teaspoons sriracha, ¼ cup hot water
- To make the filling, heat a non-stick pan with 1 tablespoon oil. Then, sauté mushrooms for a minute or two, add carrot and continue to cook for another 30 secs. Add the garlic and wood ear mushrooms and sauté until fragrant.
- Add the jicama, stir fry sauce, salt, pepper, water & stir to combine, then cover with lid and cook until soft over low-med heat (stir occasionally) Jicama will release its own moisture & turn translucent. Add drizzle of toasted sesame oil & cilantro when ready.
- To make the rolls, cut Yuba sheet into 5X7 rectangles, soak them into cold water until soft (no more than 2 minutes). Lay one sheet on a cutting board, place 1-2 tablespoons filling in the middle, then wrap it like a spring roll to seal it.
- To cook the rolls, heat a non-stick pan with a little oil, then pan-fry the rolls over low heat until golden brown, set aside.
- For the sauce, heat up all the sauce ingredients in a pan & stir to combine (add cornstarch slurry if needed).
- To serve, slice the rolls into bite-sized pieces and slather with sauce or pair with more chili oil and sediment.
Find more of WoonHeng’s recipes on @woon.heng.