Khmer Spring Rolls
Cambodian name: Num cha gio pale
Serves 12
• Ingredients
175g/6oz Firm lightly fried Tofu, cut into julienne strips
50g/2oz Carrot, Grated
75g/3oz Napa Cabbage, finely shredded
75g/3oz Green Onion, finely chopped
12 Ea Mint Leaves...chiffonade
1/4 Bunch Cilantro Leaves...rough chop
6 Ea thai basil leaves....chiffonade
4 Ea Garlic Cloves, crushed
2 Oz Dikon Radish Sprout
2 Oz Minced Pickled Ginger
1 Tbsp Tamari
1 Tbsp Sugar
2 Tbsp of mixed black & white sesame seeds
2 Ea squirts of rooster sauce
Black Pepper
12 Ea Spring Roll Skins - I like to use banh trang mong hao hang brand (whole foods carrys it)
A little warm water to soften spring roll skin
• Method of prep
1. Place the tofu, carrots, cabbage, onion, garlic, sugar, tamari and rooster sauce, sesame seeds, pickled ginger and black pepper in a mixing bowl and mix well. Set a side allow to get happy
2. 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.
3. Start rolling up the wrapper and when you get to 3/4 of the way place small amount of radish sprout on top of mixture, fold over one edge to enclose the filling from dropping from bottom w/ greens popping from the top.