Ingredients    4 rolls                    

1. Skin of soy bean milk 1 pack                   

2. Sushi sea weed sheet 2 sheets                  

3. corn or potato or Tapicoca starch  

4. savory paste of your choice or you can use veg. oyster sauce

Method:

1.  Defrost soy sheets and lay it out in rectangular shape (10cm*30cm)

2.  Brush the savory paste of your choice (or veg. oyster sauce ) on the sheets

3.  Cut the sea weed sheet into half, and use only half sheet to lay on top of the soy milk sheet .

4.  Roll it all up, and powdering some starch at end of the roll and seal the roll tightly

5.  Fry the soy milk roll until golden brown

6.  Slice and serve