Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|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|
Place everything, except the spring roll wrappers and daikon sprouts, in a bowl. Mix well and set aside to get happy.
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.
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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