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Hong Kong Style Vegetarian Dim Sum: Pan-Fried & Oyster Sauce Bean Curd Sheet Rolls

Name: Hong Kong Style Vegetarian Dim Sum: Pan-Fried & Oyster Sauce Bean Curd Sheet Rolls
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: soaked black fungus; enoki mushrooms; Carrot; water chestnuts; ginger; Bean Curd Sheet; oyster sauce; soy sauce; white pepper powder; sugar; cooking wine; cornstarch; water; dark soy sauce; sesame oil; Salt; Cooking oil

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 30 minsscheduleTotal: 150 minsoutdoor_grillPan-fried

Allergens:warningSoywarningMolluscswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

circleBlack fungus needs to be soaked in water in advance for 2 hours2h

Preparation

00:00:28

Soak 1/2 oz (14g) black fungus in water until soft, trim stems, wash, and cut into small pieces. Cut off roots of 7 oz (200g) enoki mushrooms and tear apart. Cut 1/2 lb (226g) carrots into fine shreds. Peel 1/2 lb (226g) water chestnuts and slice thinly.

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Watch out

Black fungus must be fully soaked and hard stalks removed, otherwise the texture will be too tough to chew.

Ingredients:soaked black fungus (14 g)enoki mushrooms (200 g)Carrot (226 g)water chestnuts (226 g)

Tools:knifecutting board

Preparation

00:01:58

In a measuring cup, mix 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/4 tsp sugar, some white pepper, and 1 tbsp cooking wine; stir well. In another bowl, mix 3 tbsp water and 1/2 tbsp cornstarch to make thin cornstarch water.

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Watch out

Cornstarch water settles easily when left to sit, so it must be stirred again before adding to the wok.

Ingredients:oyster sauce (1 tbsp)soy sauce (1 tbsp)sugar (0.25 tsp)white pepper powdercooking wine (1 tbsp)water (45 ml)cornstarch (0.5 tbsp)

Tools:measuring cup

Active Cooking

00:02:28

warningStay safe

Hot oil may splatter slightly when added to the hot wok; slide ingredients in gently to avoid oil splashes and burns.

Heat wok with cooking oil on medium-high heat, saute 2 ginger slices; add carrot shreds and fry for 1 min; add black fungus and fry for 1 min; add enoki mushrooms and fry for 1 min; pour in sauce mix and stir well to absorb, add a little water if needed, taste and adjust salt; turn to low heat, add 1-2 tbsp cornstarch water to thicken slightly, mix well then turn off heat; after turning off heat, mix in water chestnuts, remove ginger, and set filling aside to cool.

local_fire_departmentMedium-high heat for frying, turn to low heat for thickening, about 7 minutes in total

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Watch out

Carrot shreds cut too thick won't soften easily, and when thickening, heat must be lowered and stirred constantly, otherwise cornstarch water will lump and burn.

Ingredients:Cooking oil (1 tbsp)ginger (2 slice)Carrotsoaked black fungusenoki mushroomsoyster saucesoy saucesugarwhite pepper powdercooking winewaterSalt (1 tsp)cornstarchwater chestnuts

Tools:spatulawokchopsticks

Active Cooking

00:05:10

Fold round bean curd sheet in half twice and cut into 4 pieces; lay one piece flat, brush lightly with water using a brush; place appropriate amount of filling, roll up from bottom, tuck in sides, and roll into neat strips, making 8 rolls in total.

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Watch out

Don't brush too much water on bean curd sheets or they will tear

roll with moderate firmness, too loose and they will fall apart when frying

Ingredients:Bean Curd Sheet (1 piece)waterCarrot

Tools:scissorspastry brush

Preparation

00:06:11

In a measuring cup, add 1 cup water, 1/2 tbsp oyster sauce, a few drops of dark soy sauce for color, 1/4 tsp sugar, and some white pepper; mix well to make mild oyster sauce water.

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Watch out

The oyster sauce water should be mild because the liquid will reduce and concentrate when cooking the rolls, making it too salty if started too strong.

Ingredients:water (240 ml)oyster sauce (0.5 tbsp)dark soy sauce (1 tsp)sugar (0.25 tsp)white pepper powder

Tools:measuring cup

Active Cooking

00:06:34

warningStay safe

Hot oil may splatter during pan-frying due to moisture on bean curd; hold securely with tongs and place sideways to avoid oil burns.

Add slightly more cooking oil into the wok and heat until tiny bubbles appear around chopsticks; place all 8 rolls 'opening side down' into the wok, pan-fry on medium heat until golden and crispy on all sides, remove and drain on paper towels (4 for crispy version, 4 for oyster sauce version).

local_fire_departmentMedium heat, about 6 to 8 minutes

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Watch out

Oil temperature shouldn't be too high

tiny bubbles around chopsticks are enough, otherwise bean curd will burn instantly. Must be placed 'opening side down', otherwise they will fall apart before setting

Ingredients:Cooking oil (2 tbsp)Bean Curd Sheet (8 piece)

Tools:kitchen tongswok

Active Cooking

00:07:54

warningStay safe

When placing fried rolls into boiling oyster sauce water, liquid may splatter due to high heat; use tongs to lower gently to avoid hot liquid burns.

Pour out excess oil, use the same wok to boil the prepared oyster sauce water; turn to low heat, add 1-2 tbsp remaining cornstarch water to make a thin sauce (don't make it too thick); add another 4 fried rolls, cook on medium-low heat for 2-3 mins, turning them over so both sides absorb the sauce evenly, drizzle with a bit of sesame oil before removing to finish the oyster sauce rolls.

local_fire_departmentHigh heat to boil then turn to medium-low heat to simmer for 2 to 3 minutes

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Watch out

The sauce must remain thin, otherwise it will be too heavy

simmer for about 2-3 mins, cooking too long will make the bean curd mushy and fall apart

Ingredients:water (240 ml)oyster sauce (0.5 tbsp)dark soy sauce (1 tsp)sugar (0.25 tsp)white pepper powdercornstarchBean Curd Sheet (4 piece)sesame oil (1 tsp)

Tools:kitchen tongswok