Beancurd Skin Roll with Turkey, Apple and Carrot
Prep time
Cook time
Total time
Inactive time: 30 mins
Yield: Serves 4
  • 200 grams minced turkey
  • 1 small green apple, peeled, cored and finely diced
  • ½ carrot, peeled and finely diced
  • 1 tablespoon light soy sauce
  • ½ tablespoon sesame oil
  • Dash of ground white pepper
  • Pinch of salt
  • About 50 grams dried beancurd sheets
  • Oil for frying
  1. Combine minced turkey, apple, carrot, soy sauce, sesame oil and white pepper together. Set aside for 30 minutes to marinate.
  2. Soak the dried beancurd sheets in room temperature water until softened. Trim the beancurd sheets into A5-size to get 8 pieces. Wipe the beancurd sheets dry with a tea towel.
  3. Spread ⅛ of the meat filling onto a beancurd sheet. Dab the edges with water and roll up the beancurd sheet to seal in the filling. Repeat until all the filling is used up.
  4. Heat oil and pan-fry or deep-fry the beancurd rolls until the skin is crispy and the filling is cooked. Serve immediately.
Recipe by Foodie Baker at