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Vegetarian Yuba Rolls Recipe

Yuba, also known as tofu skin, was an ingredient I grew up eating at the family table. You may have eaten yuba rolls (seen jook guen) at dim sum restaurants–it is often wrapped around mushrooms and bamboo shoots. It’s first fried, then steamed.


In Shanghainese restaurants, yuba rolls are often served slightly chilled, with a sweeter soy sauce marinade. The combination of sugar, soy sauce, and Chinese black vinegar is one of the flavors combinations you’ll find in much of Shanghainese cuisine. My mother makes a very tasty version of this dish, and I’ll be sharing her recipe here.

Vegetarian Yuba Rolls Recipe

4 sheets of yuba (softened until pliable in cold water if dried–about 2-3 minutes)

2 cup dried shiitake mushrooms, reconstituted, stems removed and finely sliced

1/2 cup dried wood ear mushrooms, reconstituted and finely sliced

2 cloves garlic, finely minced

3/4 cup finely slivered bamboo shoots, preferably fresh

3 tbsp vegetable oil, divided

For the marinade:

2 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1 tsp cornstarch

1 tbsp Shao Xing wine (or dry sherry)

1 tsp Asian hot sauce, like sambal oelek (optional)

dash of pepper (white, preferably)

1/4 cup finely chopped green onion

1 tsp sesame oil

For the steaming liquid:

1/4 cup vegetable stock (or chicken stock, if not making vegetarian version)

2 tbsp Chinese black vinegar

1/2 tsp sugar

If the sheets of yuba are large (i.e. more than 10″ in diameter) slice them in half, length-wise, to make 8 sheets.

In a bowl, combine the shiitake mushrooms, wood ear mushrooms, bamboo shoots, garlic, and all the ingredients for the marinade to make the filling. In a small bowl, combine the stock, sugar and black vinegar and set aside.

In a skillet, heat 1 tbsp of oil over high heat. Stir-fry the filling mixture until cooked through, about 4-5 minutes. Set aside.

Spoon 2 tablespoons of filling onto a piece of yuba. Fold the ends inwards, then roll up the yuba so that the filling is secured inside (just as you would a burrito.) There is no need seal the yuba roll–it will seal itself. Repeat with the remaining filling and yuba.

In a clean skillet, heat the remaining 2 tablespoons oil over medium-high heat. Pan-fry the yuba rolls seam side down for 2-3 minutes per side, just until golden brown. Then, add the stock mixture to the pan. (The mixture will bubble up and begin to evaporate. Cover the skillet for about 5 minutes to allow the yuba to steam through, until all the liquid is absorbed.)

Slice the yuba rolls in half and serve as is, or with extra hot sauce or soy sauce for dipping.