Spring Rolls Veg HT HD Cambodian 40mins
name: Num cha gio pale
Hors d’oeuvre Starter
175g/6oz Fried Tofu, cut into julienne strips
50g/2oz Carrot, Grated
75g/3oz Cabbage, finely shredded
75g/3oz Onion, finely chopped
4 Garlic Cloves, crushed
1 tbsp Soy Sauce
1 tbsp Sugar
12 Spring Roll Wrappers
A little cold water
2 teasp Cornflour
Vegetable Oil for deep frying
the tofu, carrots, cabbage, onion, garlic,
sugar, soy sauce and black pepper in a mixing bowl and mix well. Set a side.
2. In a small bowl, mix together the cornflour with enough water to make a paste. Set
the oil to 180C, 350F.
4. Divide the vegetable/tofu mixture between the spring
roll wrappers, placing it across
the end of each wrapper, leaving a border of 1cm/1/2 inch on each side. Start
rolling up the wrapper and when you get to 3/4 of the way , fold over the edges
to enclose the filling and using the cornflour mixture to sea the ends.
5. Fry the
spring rolls, a few at a time, for about 5 minutes, turning, until golden and
cooked through. Drain on Kitchen paper and keep warm whilst you fry the rest of
the rolls. Serve hot with a dipping sauce.
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