Cut your sheet of tofu skin into quarters. If the tofu sheet is dry and breaks when you try to bend it, lightly brush it with water to soften it. Fold in the uneven sides so you have a rectangle. Each individual quarter should be about 9x11 inches (23x28cm).

To wrap, place one portion filling at the short end of a tofu skin quarter, compressing it into a firm log that stretches the length of the tofu skin, about 2 inches in diameter. Wrap the tofu skin tightly around the filling log and place it seam-side down on a heatproof dish that will fit into your wok for steaming. Repeat with the remaining bean curd skin and filling, setting the rolls onto a heatproof plate so they aren’t touching.

Prepare a wok with a 2- to 3-inch steaming rack, and fill with enough water to come just below the rack. Get more information on how to set up a steamer. Bring the water to a boil, place the dish on the rack, cover, and steam over medium-high heat for 35 minutes (check it periodically and add more boiling water as needed).

Remove from heat and let the rolls cool completely (covered) before slicing. Slice the rolls on a slight angle into ½-inch (1.25cm) thick pieces. You can eat them as is, or pan-fry the cut pieces in an oiled frying pan over medium heat. Pan-fry for about 5 minutes per side, or until golden brown.