Rolled bean curd skin, fried until it is hollow and wafer-light. Drop the rolls into a simmering hotpot, a bowl of soup or a braise and they soften within seconds, drinking up the broth while the folds keep a little chew. A standing fixture on the Cantonese hotpot table, and just as good braised with daikon or beef brisket. Ten rolls to a bag, and one of the easiest ways to give a vegetable-only pot some body.
Vegetable Oil (80%), Beancurd Skin 20% (Non-GMO Soybean, Water, Sodium Sulphite (E221))
Soybean, Sulphites. May contain: Wheat
Rolled bean curd skin, fried until it is hollow and wafer-light. Drop the rolls into a simmering hotpot, a bowl of soup or a braise and they soften within seconds, drinking up the broth while the folds keep a little chew. A standing fixture on the Cantonese hotpot table, and just as good braised with daikon or beef brisket. Ten rolls to a bag, and one of the easiest ways to give a vegetable-only pot some body.
Vegetable Oil (80%), Beancurd Skin 20% (Non-GMO Soybean, Water, Sodium Sulphite (E221))
Soybean, Sulphites. May contain: Wheat
