Deep-Fried Tofu Skin Rolls (Ganzha Xiangling)
A famous Hangzhou dish where tofu skin is fried to a golden crisp, shaped like little bells. Serve with pepper-salt or sweet sauce.
Ingredients
13 items- Bean curd sheets (dried tofu skin) 200 g
- Ground pork 200 g
- Shelled shrimp 100 g
- Water chestnuts 50 g
- Egg 1
- Ginger 10 g
- Green onion 10 g
- Cooking wine 1 tbsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Cooking oil 500 ml
- Sichuan pepper salt as needed
- Sweet bean sauce as needed
Nutrition
Steps （9 steps）
In a bowl, combine 200 g ground pork and 100 g chopped shrimp. Add minced water chestnuts, ginger, green onion, egg white, cooking wine, salt, and white pepper. Stir in one direction for about 3 minutes until the filling is sticky.
Cut dried bean curd sheets into 20×15 cm rectangles. Cover with a damp towel for about 3 minutes to soften, making them pliable and less prone to tearing.
Place a softened sheet shiny side down. Put about 50 g of filling on one end, shape it, roll up, fold both ends towards the center, and seal the edge with egg wash.
Fill and roll all sheets to make 8-10 rolls. Arrange them neatly on a plate.
Pour 500 ml oil into a wok. Heat over medium heat to 160°C (5-kun heat). The oil surface should shimmer and bubbles form around a chopstick.
Gently slide the rolls into the oil. Fry over medium-low heat for about 4 minutes, occasionally stirring gently to prevent sticking, until the surface is slightly golden and they float.
Raise the oil temperature to 190°C (7-kun heat). Add the initial-fried rolls and re-fry for 30-40 seconds until deep golden and crispy. Remove immediately.
Drain on paper towels. Cut diagonally into 3-4 cm long pieces. Arrange on a serving plate.
Prepare dipping: mix 1 tbsp salt and 1 tsp Sichuan pepper powder for pepper salt; or steam sweet bean sauce with a little sugar for 5 minutes. Serve alongside the rolls.
Tips
Do not over-soften the tofu skin, or it will tear. Wrap tightly to prevent opening during frying. Double frying is key for crispiness; ensure the re-frying oil is hot. Best served immediately after frying.
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