Tofu Skin Rolls (Fuzhujuan)
腐竹卷
Delicate tofu skin wrapped around a savory pork and shrimp filling, then pan-fried and braised. A dim sum favorite with beautiful texture contrast.
📋 Ingredients
What Is Tofu Skin Rolls (Fuzhujuan)?
💡 Ingredient Notes: Tofu Skin Rolls (腐竹卷, fǔ zhú juǎn) is a beloved Cantonese dim sum dish — thin sheets of tofu skin (the film that forms on top of heated soy milk) wrapped around a savory filling of ground pork, shrimp, mushrooms, and bamboo shoots, then pan-fried and braised until tender. The tofu skin becomes silky and slightly chewy, contrasting beautifully with the juicy, bouncy filling. Each roll is sliced into pieces for serving, revealing the colorful spiral of filling inside. Less famous than har gow or siu mai but just as delicious — and easier to make at home.
Ingredients You'll Need
The Wrapper
- 10-12 sheets dried tofu skin (腐竹皮), soaked until pliable
- Water for soaking
The Filling
- 200g (7 oz) ground pork
- 150g (5 oz) shrimp, peeled and finely chopped
- 4 dried shiitake mushrooms, soaked and finely diced
- 50g (2 oz) bamboo shoots, finely diced
- 1 carrot, finely diced
- 2 scallions, finely chopped
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp sugar
- ½ tsp white pepper
- ½ tsp salt
For Cooking
- 2 tbsp cooking oil
- 1 cup chicken stock
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- ½ tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken sauce)
📝 Instructions
Soften the tofu skin
Soak the dried tofu skin sheets in warm water for 10-15 minutes until soft and pliable. Carefully separate the layers. Cut into rectangles about 12×15cm if they're large.
Mix the filling
Combine the ground pork, chopped shrimp, mushrooms, bamboo shoots, carrot, scallions, oyster sauce, sesame oil, cornstarch, sugar, white pepper, and salt. Mix in one direction for 2-3 minutes until sticky and well-combined.
Wrap the rolls
Lay a tofu skin sheet flat. Place 2 tablespoons of filling in a line near one edge. Roll it up tightly, tucking in the sides like a burrito. Seal the edge with a little cornstarch slurry. Repeat until all filling is used.
Pan-fry
Heat oil in a pan over medium heat. Add the rolls seam-side down. Fry for 2-3 minutes per side until golden brown and crispy. This adds flavor and helps them hold together.
Braise
Pour in the stock, oyster sauce, soy sauce, and sugar. Cover and simmer for 8-10 minutes until the filling is cooked through and the tofu skin is tender. Remove the rolls to a serving plate.
Thicken sauce and serve
Bring the remaining liquid to a simmer. Stir in the cornstarch slurry and cook 1 minute until glossy and slightly thickened. Pour over the rolls. Slice each roll into 3-4 pieces diagonally and serve.
💡 Pro Tips
- 💡💡 Soak the tofu skin properly. Don't rush this — pliable skin is essential for clean rolling without tearing.
- 💡💡 Roll tightly. Loose rolls fall apart during cooking. Tuck the filling firmly as you roll.
- 💡💡 Pan-fry seam-side down first. This seals the roll and prevents it from opening during braising.
- 💡💡 Don't skip the braise. Pan-frying alone leaves the tofu skin chewy. The simmer tenderizes it and infuses flavor.
📊 Nutrition Facts
❓ Frequently Asked Questions
Where do I find tofu skin? Asian grocery stores sell dried tofu skin (腐竹皮) in bags. Look for thin sheets, not the stick-shaped kind. Freeze-dried or sun-dried both work.
Can I make this vegetarian? Yes — substitute the pork and shrimp with finely diced mushrooms, water chestnuts, carrots, and tofu. The technique is the same.
Can I freeze them? Yes — freeze uncooked rolls on a tray, then bag. Pan-fry from frozen (add a few extra minutes) before braising.
