Tau Hu Ky / Fried Bean Curd Shrimp Roll

Com tam has had me in an absolute chokehold ever since I was a wee lad because, as an indecisive kid, I’ve always loved the variety. Every bite feels like a little choose-your-own-adventure. From the smoky suon nuong, to the delicate cha trung, the very unique bi heo, and the perfect little mound of broken rice soaking up all the fish sauce. No two bites are ever the same, and I really loved that. Now, back in 2014, I was living in Tempe, Arizona, working at a miserable startup, miles away from home and even further from the comfort of my mom’s cooking. I remember missing Vietnamese food so badly it almost hurt. One day, on a whim, I searched for a nearby Vietnamese spot and stumbled on a place called Cơm Tấm Thuan Kieu. And not only did they serve broken rice, they had a Cơm Tấm 10 Món; a full plate loaded with ten different protein options. Ten! It felt like hitting the jackpot. Among the usual suspects was something I hadn’t eaten often on a broken rice plate: Tau Hu Ky, a golden, crispy shrimp paste wrapped in bean curd skin. One bite of that and I swear, it was like I had found a little piece of home in the desert. That meal gave me so much comfort that day, and this recipe is an homage to that chapter of my life in Arizona.

What is Tau Hu Ky?

Tau hu ky (sometimes spelled, đậu hủ ky, or bean curd skin) is a dish and ingredient made from tofu skin, which is the thin film that forms on the surface when boiling soy milk. It’s a staple in many Asian cuisines, especially Vietnamese and Chinese cooking. In this dish, tofu skin becomes a crispy outer shell for a juicy, savory filling, often a mixture of shrimp, pork, or both. It’s usually deep-fried until golden and served as a protein option in com tam or as part of a larger meal spread. In my version, we’re keeping it simple and making it with just shrimp, but feel free to use ground pork or a mix if you want a meatier bite.

Why You’ll Love This Recipe

Textural Heaven
If you’re a big textural eater like me, this one’s going to hit all the right notes. The shrimp paste is slightly bouncy and chewy, and when you fry it up, the tofu skin gets this delicate, papery crunch that’s just addicting.

Customizable and Simple
This recipe is super straightforward, but you can make it your own. Want a bit more crunch? Add some finely diced jicama or water chestnuts to the filling. Want a richer flavor? Mix in some ground pork or even crab meat. Once you get the technique down, it’s a really fun one to riff on.

How to Wrap the Tau Hu Ky:

Prepare the bean curd sheet:
Gently trim the tough outer edges of the large circular bean curd sheet, as they can be too chewy after frying. Then, cut the sheet into quarters, imagine slicing it like a pizza into four large triangular sections. This size makes it easier to handle and wrap later. Then, lightly brush each piece with water to make the sheet more pliable and prevent tearing while wrapping.

Add the filling:
Spoon a heaping tablespoon of the shrimp mixture onto the broader end of the bean curd sheet. Gently shape it into a rough rectangle.

Fold the sides:
Fold one side of the sheet over the filling, pressing gently to crease it in place. Then fold the other side over, overlapping slightly.

Begin rolling:
Flip the wrapped sheet over so the seam side is facing down. Fold the bottom edge up over the filling, then continue to roll tightly until you reach the pointed end.

Seal the roll:
Brush the final edge with a bit more water to help it stick. Place the roll seam-side down. Don’t worry if it’s not fully sealed, as the moisture from the shrimp mixture will help bind it together as it rests.

Fry the Tau Hu Ky:

Once all your Tau Hu Ky are wrapped, heat oil to 350°F (175°C). Carefully lower each roll into the hot oil and fry for about 2–3 minutes per side, or until golden and crisp. Remove the rolls and place them on a paper towel-lined plate to drain excess oil. Let them rest for a minute, then slice each roll in half on a diagonal to form triangles. Serve hot with your favorite dipping sauce!