⏱ 40 min 🔥 354 kcal 💪 34 g protein 🍲 12 servings (each serving is 1/2 roll)
Instructions
1 Finely chop the scallions, add the scallions, soy sauce, oyster sauce to the ground pork and mix well.
2 Add cold water to the corn starch and mix well.
3 Take one tofu skin sheet, dip it in warm water to soften it, squeeze out excess water, fold it in half. Add 1/2 cup pork filling to the bottom side of the tofu skin, brush the tofu skin with corn starch water, fold in the two sides, roll it up from the bottom side.
4 Repeat to make all the rolls, put them in a steamer, steam on high heat for 20 minutes.
5 Once the rolls are cool enough to handle, cut them into small pieces. You can eat them just like that, as appetizers, or use them like meatballs in soups and stews.
Tips
1 Tofu Skin is a thin film formed when boiling soy milk. It is then dried to preserve. Tofu skin has a meaty, soft, and chewy texture, and rich in plant-based protein and minerals.
2 Make a soup using the tofu skin rolls: my parents always make a large batch of the tofu skin rolls before Chinese new year. They like to cook them with sliced winter bamboo shoots, sliced carrots, and some garlic greens. You can also simmer them in chicken broth with some leafy vegetables such as Napa cabbage and bok choy.
3 Storage: save the rest of the rolls in a sealable bag in the freezer. When eating, you can steam or boil them without defrosting.
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