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Fu Pei Guen - 腐皮卷

Course Breakfast
Cuisine Chinese


The Fillings

  • 2.5 kg Chicken
  • 1.5 kg Prawns
  • 1 bowl Cubed carrots
  • 1 bowl Cubed Mooli / Yam bean
  • 1 cup Corn-starch powder
  • 2 nos Egg whites only!
  • 2 tbsp Chicken powder
  • 2 tbsp Sea salt
  • 1 tbsp Freshly ground peppers
  • 1 tbsp Sugar
  • 1 cup Rice wine

The Sauce

  • 2 tbsp Peanut oil / Sunflower oil
  • 1 tbsp Grated ginger
  • 1 tbsp Minced garlic
  • 2 cups Chicken stock
  • Half cup Cooking rice wine
  • Freshly ground white peppers
  • Corn-starch slurry for thickening
  • 1 tbsp Sesame oil (optional)
  • 1 tbsp black vinegar (optional)


  • Fillings - Mix all together and marinate for an hour or so.
  • Sauce - Fry, boils down then add corn-starch slurry to thicken last minute. Not before.


TIP - Do not use anything 'dark' in your marinate. Do not use like soy sauce, oyster sauce etc or your Fu Pei Guen will not look nice and golden after frying.
TIP - Every third fry I will sieve the oil as I do not like black bits to stick to my rolls.
TIP - Buy the Fu Pei only from the frozen area in the Chinese supermarket. you can cut and portion and pack individually. Then stick the rest back into the freezer for a later use. It is fine. 
TIP - It's is not too hard to hand cut your mooli/daikon and carrots and the 'crunch' is better than shredding. The mooli in UK do not have a strong radish taste and it taste like bangkwang (yam bean) and especially in wraps you cannot taste the difference. 
TIP - If you are eating immediately you may add ginger in the fillings. If not then don't add as ginger tend to be strong and they 'mashed' the proteins. Become 'mi mi' (Hokkien) Hence I added extra to my sauce. 
Keyword beancurd skin, chicken, prawns