Khmer Spring Rolls

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Ingredients

175 g (6 oz) firm tofu, drained, lightly fried in a splash of sunflower oil, and cut in thin strips		60 g (2 oz) pickled ginger, chopped
1 carrot, grated		1 tbsp tamari
3 large Chinese cabbage leaves, finely shredded		1 tbsp palm sugar or unrefined light brown sugar
4 spring onions, finely chopped		2 tbsp mixed black and white sesame seeds
12 fresh mint leaves, finely shredded		A few drops of hot sauce (Sriracha or Tabasco)
6 fresh Thai basil leaves, finely shredded		Freshly ground black pepper
A handful of fresh coriander leaves, chopped		12 spring roll wrappers
2 garlic cloves, crushed		60 g (2 oz) daikon sprouts

Total: 15 min (Quick)

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1
Place everything, except the spring roll wrappers and daikon sprouts, in a bowl. Mix well and set aside to get happy.
2
Put the spring roll wrappers in a shallow dish and cover with warm water. Let soak for 30 seconds, then drain and dry on kitchen paper. Divide the vegetable-tofu mixture among the wrappers, leaving a 1cm ( 1/2 in) border all around except at the top.
3
Fold up the bottom of one of the skins and start rolling up from one side. When you get three-quarters of the way, place a small amount of daikon sprouts on top of filling, then continue rolling up completely. Roll up the rest of the spring rolls. Arrange on a serving platter.

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