Deep Fried Yuba Rolls

Wrap each slice of dried yuba in a wet cloth and leave for about 30 minutes until soft.

Place the flounder fillet on a plate, sprinkle with salt, pepper and cornstarch. Mix well.

Lay out the yuba slices, divide the flounder fillet into equal portions and place on top of a yuba slice. Fold the yuba over to make rectangular envelopes, and seal using the flour-and-water mixture.

Preheat the oil to 340 degrees F and deep-fry the envelopes until golden brown. Cut the yuba envelopes in half and arrange on a serving dish, garnished with salt.

* Yuba is the skin that forms on the surface of boiled soy milk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.

If yuba is not available, use rice-paper wrappers.