How to make it

  • 1. Combine all the grated ingredients in a mixing bowl, add in seasoning and mix thoroughly.
  • 2. Wipe bean curd skin with a clean damp cloth cut into rectangle sheets.
  • 3. Spoon the mixture onto the bean sheet, fold the two sides to form a long roll and roll up tightly. Seal the edges with the water or egg mixture.
  • 4. Heat up wok, pour in enough cooking oil and deep-fry the sausage rolls over medium heat until golden brown.
  • 5. Drain on paper towels, slice into small pieces and serve with slices of cucumber/zucchini and dip with chili sauce.

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