Breakfast Roll · Tucked into Flatbread
Juanquan (Fried Tofu-Skin Rolls)
📷 Closely related photo — Photo: Amazingloong / Wikimedia Commons · CC BY-SA 4.0
The rolls started as a by-product of soy-milk breakfast stalls, which lifted the skin off long-simmered soy milk and dried it for wrappers; they are usually eaten tucked into flatbread.
Tofu skin wrapped around mung bean sprouts, shredded dried tofu, starch sheets and cilantro seasoned with fermented tofu and sesame paste, sealed with flour paste at both ends and deep-fried golden.
Why it's made this way: A Tianjin breakfast staple sold at early-morning stalls; many vendors now use spring-roll wrappers instead of tofu skin.
More from China
Roujiamo (Braised Pork in Flatbread)
Chuan'r (Grilled Meat Skewers)
Youtiao (Fried Dough Stick)
Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 3439 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.