The theme of the last gourmet club event was the Great Pretender. I signed up to make Mock Goose, but substituted with Vegan Kong Bak Pau  (素扣肉包) last minute; I needed more time to prepare this dish. I finally served this colorful mock goose tonight. My taste tester ate it all in one sitting and left me with two pieces for lunch tomorrow. I guess it is good.
- Prep Time: 2 hours?
- Cook Time: 30 min
- Makes 2 10″ rolls
Ingredients for seasoning:
- 3 Tbsp light soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 cup vegetable broth
- dash of msg (optional)
Ingredients for mock goose:
- 12 sheets bean curd skin
- 1 cup carrots, cut into match-stick size
- 1 cup firm tofu, cut into 1″ strips
- 1 cup shitake mushrooms, sliced into strips
- Canola oil for frying
- Mix ingredients for seasoning in a bowl and set aside.
- Stir fry carrots, tofu, and shitake mushroom with 1 Tbsp of oil. Sprinkle with 3 Tbsp of seasoning, stir well. Set filling aside to cool.
- Overlay two sheets of the bean curd skin on a flat surface. Wipe it with a damp cloth and brush the top sheet generously with the seasoning. Overlay with another sheet and brush again with the seasoning. Repeat until there are six layers of bean curd skin.
- Arrange half the filling in a row on the bean curd skin. Roll it tight and secure the edges with tooth picks.
- Repeat steps 3 and 4 to prepare the 2nd roll.
- Steam the rolls over medium high heat for 15 minutes. Remove from the steamer and set aside to cool. I prepared the rolls the night before and chill it in the refrigerator overnight.
- Fry each roll separately with a little oil over medium heat until the skin is golden brown.
- Cut into 3/4″ pieces and serve hot.