Bean curd skin is used to wrap meat or vegetarian rolls or squares. Fill and wrap with meat, shrimp, mushroom, chestnut and/or onion or with a vegetarian stuffing of bamboo, chestnuts, mushroom and/or fried, firm tofu.
The rolls may be steamed in a savory sauce, or steamed and then deep fried as in my recipe for Ngoh Hiang. For Ngoh Hiang recipe click here.
One packet of these skins comes with three large round sheets which you can cut to size to suit your needs. Each circle is about 24 inches in diameter.
Sometimes the skins may become brittle and dry. To make it easier to handle, soften the skin with a damp towel.
Find them in the frozen section of a Chinese grocery store. They would probably be with the tofu products or in the section for wrappers like spring roll skins. To use, let it come to room temperature before handling. Keep frozen until use.
