At the table
Cut the roll into smaller pieces and let the filling cool before eating. Fried skin can crumble; steamed skin is softer.
Contains soy and often shrimp. Seasonings may contain wheat; egg and sesame may also be used. Check the filling and sauces if you have allergies.
Chicken can replace pork; mushrooms or water chestnuts add texture. Some versions contain lard and oyster sauce, so a tofu-based wrapper does not make the whole roll vegetarian.
A small roll can be shared after cooling; check whether its filling contains shrimp, pork or other ingredients the family avoids.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Savoury filling with a light soybean aroma.
- Chili heat
- 0/5
- Texture
- A crisp fried wrapper or soft steamed skin around a tender filling.
A CONNECTION TO PLACE
Origin & regional roots
Guangdong
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong/Cantonese association, not an exclusive origin claim.
Ask if they have it first
请问你们有腐皮卷吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A different kind of dim sum wrapper
At a Cantonese tea meal, bean curd skin rolls offer a different wrapper from flour-based spring rolls. The thin sheet is a film lifted from heated soy milk. It can become crisp when fried or soft when steamed, so rolls with similar names may arrive with quite different textures. Pork and shrimp are common fillings, while other versions use chicken or mushrooms.
Traveler experiences
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