Crispy Dumpling Rolls with Tofu Skin
Ingredients
- 1/4 cup of Filippo Berio Robusto Extra Virgin Olive Oil
- 1 large round tofu skin (yuba)
- 3 stalks celery
- 1 medium-sized carrot
- 3 large king oyster mushrooms
- 10 dried shiitake mushrooms, rehydrated (reserve the water)
- 1 tablespoon soy sauce
- 1 tablespoon vegan oyster sauce
- Cornstarch
Preparation
Julienne the celery stalks, carrots, and mushrooms.
Heat a large non-stick pan with 1 tablespoon of oil. Sauté the mushrooms until aromatic, about 3-5 minutes.
Add the carrot and celery to the pan and stir-fry until they reach your desired crispness, approximately 3 minutes. Season with soy sauce and vegan oyster sauce. Turn off the heat and let it cool.
Mix 1 tablespoon of cornstarch with 3 tablespoons of mushroom water until well combined.
Divide the large round tofu skin into 4 cone shapes. Lay one on a work surface with the tip facing towards you. Brush it generously with the cornstarch slurry to soften it. You may cut off the thicker edges and reserve them for soup or stir-fries.
Place a portion of the vegetable mixture on top of the tofu skin. Lift the bottom layer and fold it over the filling. Bring the sides to the middle, and roll it into a spring roll. Apply more cornstarch slurry with each roll to help the skin stick together. Repeat until you have 4 spring rolls.
Using the same pan, add about 3-4 tablespoons of oil and set it to medium-low heat. Carefully lower the spring rolls into the hot oil, seamed side down. Shallow fry until golden brown, turning occasionally for an even golden look, about 2-3 minutes on each side. If they brown too quickly, lower the heat.
Allow the rolls to cool slightly before cutting each in half. Serve immediately with a side of lettuce or chili and hoisin sauce.