Sweet and Sour Tofu Skin Rolls with Mung Bean Sprouts

Steps

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1. 1
   Trim the heads and tails off the mung bean sprouts. Slice the carrot, lightly smash it, then cut into strips. Slice the wood ear into strips, adjusting the amount to taste.
   ▶ ≈0:20
2. 2
   Bring a pot of water to a light boil with a pinch of salt, and blanch the carrot and wood ear first. Once the carrot softens slightly, add the bean sprouts and cook everything for about 2 minutes until just softened but not overcooked. Turn off heat, drain, and let cool.
   ▶ ≈1:11
3. 3
   Lay out the thicker sheets of fresh tofu skin, spread the cooled blanched filling evenly on top.
   ▶ ≈2:03
4. 4
   Dust a little tapioca starch along the edge of the tofu skin for extra stickiness, then roll it up around the filling and press to seal and hold its shape.
   ▶ ≈2:47
5. 5
   Heat the pan with sesame oil over low heat. Place the rolls seam-side down and gently shake the pan to help them set and lightly brown without unraveling.
   ▶ ≈3:07
6. 6
   Once the rolls are set, flip them over, add a bit more oil, and continue frying until golden and crispy all over — the tofu skin absorbs the oil and its moisture evaporates for a crispy texture.
   ▶ ≈4:27
7. 7
   In the pan, sauté chopped scallion, then turn to low heat and add sugar to melt slightly. Stir in the ketchup and cook until the color deepens, then add about 2 tbsp of water and mix well. Finally return the scallion to the pan, drizzle in white vinegar and a little sesame oil to finish the sweet-and-sour sauce.
   ▶ ≈4:58
8. 8
   Arrange the fried tofu rolls at an angle on a plate, drizzle the sweet-and-sour sauce over the center, and serve.
   ▶ ≈5:37