Recipe by Maggie Zhu

Bamboo Shoot and Mushroom-Stuffed Yuba Rolls

Bamboo Shoot and Mushroom-Stuffed Yuba Rolls add or remove this to/from your favorites
Parve Parve
Medium Medium
8 Servings

A classic dim sum dish, these flavorful rolls have yuba sheets as wrappers and shredded vegetables as filling, and are finished with a soy sauce–based glaze. The wrapper is soft inside and slightly chewy on the outside, which complements the crispy veggies to create the most satisfying mouthfeel. The traditional version requires a lot of steps to make. In this recipe, I used fresh yuba sheets and reduced the number of steps without compromising the taste.


Yields 8 rolls


Bamboo Shoot and Mushroom-Stuffed Yuba Rolls

  • 6 dried shiitake mushrooms

  • 1 cup (240 milliliters) hot water

  • 3 tablespoons peanut oil, divided

  • 1 teaspoon minced ginger or 1 cube Gefen Frozen Ginger

  • 1 scallion, cleaned and thinly sliced

  • 1/2 cup (55 grams) julienned carrots

  • 1/2 cup (75 grams) julienned bamboo shoots

  • 2 teaspoons toasted sesame oil

  • 2 tablespoons light soy sauce

  • 2 teaspoons dark soy sauce

  • 1 tablespoon sugar

  • 16 fresh yuba sheets


Prepare the Bamboo Shoot and Mushroom-Stuffed Yuba Rolls


In a small bowl, cover the dried shiitake mushrooms with the hot water and soak for 20 minutes, or until tender throughout. Squeeze out excess water from the mushrooms and rub off any debris. Reserve the soaking water. Remove and discard the tough stems and slice the mushroom caps into thin pieces.


In a medium skillet, heat two tablespoons of the peanut oil over medium-high heat until hot. Add the ginger and scallion, stirring a few times to release the fragrance. Add the mushrooms and cook and stir for one minute. Add the carrots and bamboo shoots and cook and stir for one minute. Transfer the contents of the pan to a plate to completely cool.


In a small bowl, combine 1/4 cup (60 milliliters) of the reserved mushroom soaking water (avoiding adding any debris in the water), the sesame oil, light and dark soy sauces, and sugar for the sauce and stir to mix well.


Layer two yuba sheets vertically on a clean work surface. Spread about two tablespoons of filling in the center, about one inch (two and a half centimeters) from the bottom and leaving about one inch (two and a half centimeters) on each side. Fold up the bottom over the filling, then fold the left and right sides inward to cover the filling entirely. Fold up the filling to the top to form a roll. Place it seam side down on a large plate or tray. Repeat for the remaining yuba sheets and filling. (See step photos for assembling the yuba rolls.)


In a medium skillet, heat the remaining one tablespoon peanut oil over medium heat until warm. Add the yuba rolls, seam sides down, without overlapping. Reduce the heat to medium-low or low. Cook, flipping frequently, until both sides turn golden brown.


Pour in the sauce and stir gently a few times. Simmer until the sauce is reduced and slightly thickened, one minute or so. Transfer the contents of the pan to a large serving plate. Serve hot or cold.


To store yuba rolls, place in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. Reheat in the microwave in one-minute intervals until heated through. You don’t need to thaw frozen yuba rolls before reheating.


This recipe calls for fresh yuba sheets because semidried and dried yuba sheets require a more complicated cooking process, Without the proper procedure, the rolls will be chewy and tough.


Recipe excerpted from Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More with permission from the publisher. Buy the book on Amazon!

Bamboo Shoot and Mushroom-Stuffed Yuba Rolls

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