Ingredients : Serves 4

Preparation:

• Bring a large pot of lightly salted water to the boil then add the bean sprouts, mushrooms, carrot and sugar snaps.

• Stir a few times, leave in water about 30 seconds, then remove to a colander, rinse in cool water, and set aside to drain.

• Cut each sheet of beancurd skin in half, then lay one half on top of the other, to make 4 double layered sheets. The aim is to get rectangles of roughly 20 x 25 cm.

• In a bowl, add flour to vegetables and mix well. Divide the vegetables evenly into 4 portions and place them neatly on the edge of the 4 double layered beancurd sheets, roll the sheets over the vegetables to form tubular rolls.

• In a flat heavy frying pan, heat the oil until hot but not smoking. Place the beancurd skin rolls in the pan and fry about 2 minutes, then turn and fry the other side for about 2 minutes.

• The skins should turn light golden brown, but be careful not to scorch them.

• When done, remove from skillet and place on paper towels on a plate to remove excess oil.

• When cool, cut each rolll at an angle into 3 pieces.

• Serve with dark sesame paste dipping sauce.