These Vegetable Sausage rolls, known as Hoy Jaw, are a delightful fusion of textures and flavors. The filling combines earthy taro, crunchy bean sprouts, and savory Chinese mushrooms, all bound together with a fragrant paste of garlic, coriander root, and black pepper. Wrapped in delicate beancurd sheets, they are steamed to tender perfection before being deep-fried until golden and crisp. This dish is an excellent choice for vegetarian appetizers or party platters, offering a satisfying crunch and rich umami taste. Serve them hot with a side of plum sauce for dipping, accompanied by fresh lettuce and mint leaves to balance the richness. They are easy to prepare ahead of time and freeze well for quick meal solutions.
Vegetable Sausage (Hoy Jaw
Description
These Vegetable Sausage rolls, known as Hoy Jaw, are a delightful fusion of textures and flavors. The filling combines earthy taro, crunchy bean sprouts, and savory Chinese mushrooms, all bound together with a fragrant paste of garlic, coriander root, and black pepper. Wrapped in delicate beancurd sheets, they are steamed to tender perfection before being deep-fried until golden and crisp. This dish is an excellent choice for vegetarian appetizers or party platters, offering a satisfying crunch and rich umami taste. Serve them hot with a side of plum sauce for dipping, accompanied by fresh lettuce and mint leaves to balance the richness. They are easy to prepare ahead of time and freeze well for quick meal solutions.Ingredients
Directions
-
Mix the flour and water to form a smooth paste and set aside.
-
In a mortar, pound together the garlic, coriander root, and whole black peppercorns to form a fine paste.
-
Heat the oil in a pan and briefly fry the garlic paste until fragrant.
-
Add the water chestnuts, Chinese mushrooms, taro, bean sprouts, light soy sauce, carrot, and sugar to the pan, stirring constantly.
-
Pour in the flour and water paste and stir continuously to thicken the mixture into a cohesive filling.
-
Remove the pan from the heat and allow the filling to cool completely.
-
Drain the beancurd sheets and spread them out flat on a clean surface.
-
Place a line of the cooled filling along one edge of each beancurd sheet and roll tightly to form long sausages.
-
Place the rolled sausages in a steamer and steam for 15 minutes.
-
Remove the steamed rolls and allow them to cool completely.
-
Heat oil for deep-frying and fry the sausages until golden brown and crispy.
-
Drain the fried rolls on paper towels, slice into 1/4-inch rounds, and serve on a bed of lettuce and mint leaves with plum sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.7g3%
- Sugars 0.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
