Fu Pei Guen 腐皮卷 (Bean Curd Rolls)

Here is the recipe for one of my favorite yum cha (Cantonese brunch with tea and dim sum) snack.

Serves 2-3 | 15 minutes |


  • 6 strips of bean curd skin ( approx. 18cm x 6cm)
  • 4 button mushrooms (diced)
  • 2 tbsps of sweet soya sauce (or 1 tsp of brown sugar mixed with 2 tbsp soya sauce, you can add more sugar if you’d like)
  • 2 tsps of Indonesian sambal (or any chilli sauce that you love)
  • 3 cloves of garlic (minced)
  • 1/2 shallot (minced)
  • 3 stems of spring onion (minced)
  • 3-4 tbsps of pure black sesame oil


  • In a saucepan, heat up the oil
  • Add the shallots, and stir until it turns golden and fragrant
  • Mix in the garlic and the spring onion, stir it in well.
  • Pour the diced mushrooms into the saucepan and sauté until the water from the mushrooms start evaporating
  • Add in the sauces and mix together
  • Switch off the gas, and let the mixture cool.
  • In another pan, add the same amount of oil and let it heat up on low heat.
  • Using a tablespoon, scoop up 1 tbsp of the mushroom mixture and place it on the 2/3 of the bean curd strip.
  • Gently fold the the 1/3 of the strip over the mushroom mixture, flattening it out over the surface area of the strip.
  • Fold it over again, finishing with the final third of the strip. You should be left with a rectangular shape.
  • Gently place this on the frying pan, letting it crackle for 20-30 seconds before flipping it over to the other side. The bean curd sheet should look crispy with bubbles.
  • Once the bean curd roll is golden brown on each side, remove from the frying pan and let it cool on a thick kitchen towel.
  • Keep the rolls as is, or slice the roll into small strips before serving.
  • Serve with chilli sauce or soy sauce.

All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.

Leave a Reply

%d bloggers like this: