Aubergine and Veggies in Beancurd Fried Wrap

I?ve had beancurd before finely chopped and just sautéed in tomato sauce or in curry. But I always tend to think beancurd skin is more appropriate as a wrapping ingredient. And indeed I liked it better used in this way.

Depending on what type of beancurd skin you are using, you might need to re-hydrate it according to package instructions, usually soaking in warm water. I used moist beancurd skin and I only had to brush with a bit of warm water to soften it slightly more.

Ingredients (4 wraps)

1 large aubergine, cut lengthwise in quarters
Bunch green beans, sliced
2 - 3 carrots, finely cut in julienne
3 - 4 mushrooms, sliced
½ cup black beans, boiled (any other beans will do)
2 ? 3 tablespoons black bean sauce
2 cloves garlic, minced
Few sheets beancurd
Salt to taste

For the batter:

3 ? 4 tablespoons flour
1 teaspoon black bean sauce
Salt to taste (if required)
Water (enough to make a thick consistency)

Oil for sautéing and frying

Smear the aubergines on the sides with some black bean sauce. Shallow fry them on each side until tender but still firm in a frying pan. Remove, set aside.Sautee the sliced green beans, carrots, mushrooms and garlic in 1 tablespoon oil and 1 teaspoon black bean sauce for 3 ? 4 minutes.Remove, set aside to cool.Lay the beancurd sheets on a large chopping board or on the kitchen work space. Moisten and soften them by brushing with some warm water.Cut into squares (so that the aubergines and veggies would fit in leaving some extra width on the sides. Allow for at least 2 turns of skins around). You may also want to make them half the length by cutting the aubergines.Place aubergine, veggies and black beans on beancurd sheet.

Start rolling from one end, fold over the 2 sides towards the centre.

Continue rolling to enclose everything nicely inside.

Preheat some oil on medium heat in a frying pan for shallow frying.
To make the batter, place flour, black bean sauce and salt in a large bowl (large enough to accommodate the length of the wraps). Gradually add water to make a thick batter.Carefully dip each wrap (one at a time) into the batter. Gently roll to coat every side evenly with batter.Place each wrap (one at a time) in the pan. Adjust heat if necessary so that the skin is not cooked too quickly, allowing the veggies to cook a little bit more inside. Turn frequently on every side until golden.Remove and drain on kitchen absorbent paper.

Enjoy with some salad! This is nice for a packed lunch for work!