Bean Sprout Rolls With Spicy Sauce
340 g bean sprouts
3 dried bean curd skins
1 tbsp chopped spring onions
4 tbsps sesame paste
4 tbsps soy sauce
1 tbsp sugar
1 tbsp vinegar
2 tbsps chilli oil
½ tsp ground Szechuan peppercorns
• Rinse bean sprouts, drain and blanch in boiling water until cooked. Drain and let cool.
• Place 1/3 bean sprouts in a lice on each dried bean curd skin. Roll up tightly to enclose the bean sprout and form a long, firm roll. Repeat to make 3 rolls. Heat a little oil in a pan and fry the rolls until both sides are golden brown. Remive, cut into small sections, and arrange on a plate.
• Combine well Seasoning and drizzle over, sprinkle with chopped spring onions and serve.