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Home > Vegetarian Era > Delicacies > Pesto Bean Curd Pocket Rolls
 
 
Provided by Kao Hsiung Center, Formosa
 
 Ingredients

6 bean curd pockets (Pic 1)

(Pic 1)
Seasonings

60g Pesto* (Pic 2)
White pepper salt (to taste)

(Pic 2)
 
Directions
1. Open bean curd pockets. Spread pesto. (Pic 3) Roll into cylinder shape. Using finger, dab a little of the flour batter onto the edge to seal the rolls.
 
(Pic 3)
 

2. Heat a pot. Add oil, enough to cover all bean curd pockets. Deep Fry bean curd pockets with medium heat till golden brown. Remove and drain.

3. Sprinkle some pepper salt on the top. Cut in half and lay out in a plate.

*Pesto

 
Ingredients

400g extra light olive oil
100g parmesan cheese or cheese powder
100g pine nuts
20g celeries
200g basil (young leaves)
1 tsp black pepper
5g salt

Direction
Cleanse basil and drain out water. Blend all the ingredients in a blender till creamy.
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