Khmer Spring Rolls

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Khmer Spring Rolls

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    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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