The filling consists of chopped shrimp, minced shrimp, finely chopped carrots and coriander, egg yolks, cornstarch, and various seasonings.

Begin by washing and peeling the shrimp. Peel the carrots and chop them finely. Carefully wash the coriander stalks and roots to remove any dirt, then chop them finely.

Divide the shrimp into two equal parts. Finely chop one part and mince the other using a grinder or a knife.

In a small bowl, whisk together the egg yolks, salt, sugar, ground pepper, sesame oil, and cornstarch until well combined. In a separate bowl, combine the chopped shrimp, minced shrimp, chopped coriander, and carrots. Then, incorporate the egg yolk mixture into the shrimp and vegetable mixture. Allow the filling to rest for a while before using.

For fried bean curd roll, flat bean curd sheets are recommended to achieve the best appearance. Typically, a bean curd sheet is 30-40 cm in diameter, so you will need to cut it into 10x10 cm or 15x15 cm squares, which are ideal for rolling.

Wrapping shrimp filling in bean curd sheets is straightforward. First, prepare a small cup of cornstarch and water mixed at a ratio of 1:3 to use as a “glue” for sealing the rolls. Place a portion of the filling in the center of a cut square sheet and brush the edges with the cornstarch mixture. Then, fold the edges over the filling and roll it up, ensuring the edges are sealed with the “glue”.

You can fry the rolls in a saucepan, skillet, wok, or Dutch oven. The Dutch oven is preferable due to its even heat distribution from the cast iron, and it also conserves oil. Pour enough oil into your chosen cookware and heat it over medium heat. Fry the rolls until they are crispy.

Drain the fried bean curd rolls on paper towels to remove excess oil.

Your fried bean curd rolls are now ready to enjoy! Serve them with ketchup, sriracha, chili sauce, or sweet chili sauce. Pair them with vegetables to balance the richness of the fried rolls.