Asian

Cambodian-style vegetable spring rolls

Name: Cambodian-style vegetable spring rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: /asian
Ingredients: 50g vermicelli noodles; 1 carrot, cut into matchsticks; 100g firm tofu, cut into matchsticks; 50g bean sprouts, ends trimmed; 2.00 eschalot, finely chopped; 1 garlic clove, finely chopped; 1/2 cup shredded Chinese cabbage (wombok) (see note); 1 tablespoon grated palm sugar (see note); 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 tablespoons cornflour; 8 x 25cm frozen spring roll wrappers, thawed (see note); Sunflower oil, to deep-fry; 2 garlic cloves, finely chopped; 1 small red chilli, seeds removed, finely chopped; 2 tablespoons grated palm sugar (see note); Juice of 1 lime; 2 tablespoons fish sauce; 2 tablespoons toasted peanuts, finely chopped

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by Jessica Brook

Oct 03, 2015

Rediscover classic Cambodian cuisine with these fast and fresh vegetable spring rolls.

50g vermicelli noodles
1 carrot, cut into matchsticks
100g firm tofu, cut into matchsticks
50g bean sprouts, ends trimmed
1 eschalot, finely chopped
1 garlic clove, finely chopped
1/2 cup shredded Chinese cabbage (wombok) (see note)
1 tablespoon grated palm sugar (see note)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons cornflour
8 x 25cm frozen spring roll wrappers, thawed (see note)
Sunflower oil, to deep-fry

Dipping sauce

2 garlic cloves, finely chopped
1 small red chilli, seeds removed, finely chopped
2 tablespoons grated palm sugar (see note)
Juice of 1 lime
2 tablespoons fish sauce
1 eschalot, finely chopped
2 tablespoons toasted peanuts, finely chopped

Method

1.

Soak vermicelli noodles in hot water for 10 minutes, drain and roughly chop.
2.

Mix together noodles, carrot, tofu, sprouts, eschalot, garlic and cabbage in a bowl. In a separate bowl, combine sugar, soy and fish sauces, lime juice and 1 tablespoon cornflour, then toss with noodle mixture.
3.

Mix the remaining 1 tablespoon cornflour with 2 tablespoons water. Lay a spring roll wrapper on a clean work surface with a corner pointing towards you. Place 1 heaped tablespoons filling in the bottom third, fold in the two sides, then roll up to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat with remaining wrappers and filling. Chill for 30 minutes.
4.

Meanwhile, for the dipping sauce, place all the ingredients in a bowl with 1/4 cup (60ml) water, stirring to dissolve the sugar. Set aside.
5.

Half-fill a large saucepan with oil. Heat oil to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry the spring rolls for 1-2 minutes until golden, then remove with a slotted spoon and drain on paper towel. Serve with dipping sauce.