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Taiwanese Chicken Roll Recipe (Ji Juan)


  • 1/2 lb fish paste
  • 1/4 carrot (optional)
  • 1 green onion (chopped)
  • 4 shiitake mushrooms
  • bean curd skin
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • 1 tbsp soy sauce
  • 1/2 tbsp rice wine
  • sweet chili sauce


  1. First reconstitute the dried shiitake mushrooms for at least two hours in water

  2. Grab a bowl and add the fish paste, green onions, chopped shiitake mushrooms, shredded carrot, chopped green onion, oyster sauce, soy sauce, salt, pepper, rice wine, and sesame oil and mix together well.

  3. Pan fry the fish paste mixture until it's no longer pink, about 3-4 minutes

  4. Grab your bean curd skin and cut it into a square. Approx 6" x 6"

  5. Brush the tofu skin lightly with water.

  6. Add the filling to the middle of the tofu skin

  7. Fold it up like a burrito. First fold the sides in and then roll it up. Then brush the end seam with water to seal.

  8. Heat vegetable oil to 350 degrees

  9. Grab the egg rolls with tongs and carefully place in the oil with the seam side down

  10. Cook it until golden brown

  11. Serve hot with red chilli sauce