3 sheets dried yuba (beancurd skin)
2 T. soy sauce
2 T. kecap manis (sweet soy sauce)
2 T. Vegetarian oyster sauce
2 tsp. sesame oil
oil for shallow-frying
• Soak the yuba sheets (handle carefully) in warm water for 5-10 minutes, then pat them dry and cut them in half, lengthways
• Mix the soy sauce, kecap manis, oyster sauce and sesame oil together.
• Brush the first sheet of yuba with the soy sauce mixture, cover with another piece of yuba and brush-- repeat until all of the yuba sheets are used.
• Fold the short side in, once, and then once again, so that it is folded in thirds, and flatten lightly. Then fold it in half.
• Place in a steamer and steam over boiling water for 10 minutes until tender.
• Heat oil about 1/4-1/2" deep over high heat in a large, heavy skillet. When the oil is hot, but not smoking, carefully add the yuba rolls, standing back to avoid splattering, and fry until golden-brown. This will take only a short time.
• Turn over and fry the other side. It will probably puff up.
Remove from the pan with tongs and drain on absorbent paper.
