RECIPE: Crispy Vegan Yuba Rolls

RECIPE: Crispy Vegan Yuba Rolls

These crispy yuba rolls are a delicious way to enjoy the versatility of yuba!

Servings: 6 pieces


  • 1/2 + 1/2 tbsp sesame oil
  • 50g shiitake mushrooms, diced
  • 25g carrots, diced
  • 25g bamboo shoot, diced
  • 50g bean sprouts
  • 1 tsp ginger, grated
  • 1 1/2 tbsp Hishio Moromi
  • 10g Kudzu noodles
  • 1 pack of Yuba

Ingredients for the Dashi Sauce:

  • 150 ml water
  • 1 tsp Shojin Dashi
  • 1 tbsp low sodium soy sauce
  • 1 tbsp mirin
  • Potato starch slurry  (1 tbsp water + 1/2 tbsp potato starch) 
RECIPE: Crispy Vegan Yuba Rolls


Make the filling

  1. Heat 1/2 tbsp sesame oil in a pan, and cook the diced carrots, mushrooms, bamboo shoot and ginger for 3 minutes. Add the bean sprouts and cook for 2 more minutes.
  2. Turn off heat, and add the Hishio Moromi and Kudzu noodles. (Cook the noodles according to package and cut into bite size pieces before adding)

Wrap in Yuba

  1. Cut the Yuba in half, widthwise, and rehydrate according to package. Add the filling in the middle and wrap it up, like you would a regular spring roll.
  2. Heat 1/2 tbsp sesame oil in a frying pan and cook the Yuba rolls until slightly browned, 1~2 minutes on each side.

Make the Dashi sauce and Serve

  1. Add all the ingredients for the Dashi sauce in a sauce pan and heat on medium low for 1~2 minutes, until it thickens.
  2. Pour the sauce over the Yuba rolls, or use it as a dipping sauce. Serve while warm. 

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