Bean Curd Rolls

These Chinese bean curd rolls are served in dim sum restaurants and very popular. The filling is similar to that of egg rolls. I think using beancurd skin for wrapping is much healthier than using the egg roll wrappers, and the recipe here is quite easy to follow.
Ingredients:
The Filling
2 cups fish paste (homemade or store-bought)
1 chicken breast, thinly sliced and chopped (or ground in food processor)
1/2 cup chopped red onions
3 green onions, finely chopped
1 shallot, minced
2 cloves garlic, minced
1/2 cup chopped carrots
1/4 cup mushroom, chopped
2 tbs cornstarch
1 tbs sugar
1 tbs soy sauce
1 tbs cooking wine
1 tsp sesame oil
1 tsp salt
1/2 tsp black pepper


Skin
10 beancurd skins cut into 5" x5" or 6" x 7" sheets

Directions:

Mix all the filling ingredients until combined and set aside.

If using dry beancurd skin, then soak in water to soften for 10 minutes. Remove soaked beancurd skin from water and let it dry. If using frozen beancurd skin, then let thaw in the refrigerator.
Assembling
Place 3 tbs of filling on beancurd skin.

 Roll up the skin sheet to resemble a fat cigar.

Prepare the rest of the rolls in the same manner.

Heat the oil. Then deep-fry the rolls in low heat for 3 minutes. Turn the heat to high and fry for 3 more minutes or until the skin is crispy. Cut diagonally into serving size pieces and serve with sweet-spicy soy dipping sauce (as described in previous recipes).