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Khmer Spring Rolls    Veg HT HD Cambodian 40mins

 

Cambodian name:  Num cha gio pale

 

Serves 4     Hot  Vegetarian   Vegetables   Hors d’oeuvre  Starter  Appetizer  Cambodia  Asia Asian

 

Ingredients

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

Black Pepper

12 Spring Roll Wrappers

A little cold water

2 teasp Cornflour

Vegetable Oil for deep frying

 

Instructions

 

1.  Place 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 a side.

 

3.  Preheat 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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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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