" Fu Zhuk Guen" ( BeanCurd Skin Roll)
Anyways, my "stuffings" are chicken mushroom ! so I named this as " Chicken Mushroom Roll"!
1 Cup minced chicken
1/2 cup diced mushoom shiitake
1/2 cup sliced soft black fungus
1 tea spoon oyster sauce
1 tea spoon light soya
1 tablespoon cornflour
Marinate everything in a bowl!
Stir fry a bit , until half-cooked
ready your beancurd skin & start rolling!
After finished rolling, glue the end with plain water will do
Deep fried for 2 ~3 minutes~ or until golden brown
When I was studying college in KL, I realised most west malaysian like to eat beancurd skin roll! with different kinds of stuffings! meesoup , or especially their steamboat! I still think KK steamboat is better, more "authentic". Haha ! May be I used to eat steamboat with more flesh ingredients, rather than with deep fried dumplings , types & types of beancurd rolls , even plain fried beancurd skin!