Cambodian-style Vegetable Spring Rolls

By Jessica Brook

Cooking Cambodian-style vegetable spring rolls step by step details? If you are looking cooking tips for Cambodian-style vegetable spring rolls you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

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

All you have to do is throw all your ingredients of Cambodian-style Vegetable Spring Rolls

  1. 50g vermicelli noodles
  2. 1 carrot, cut into matchsticks
  3. 100g firm tofu, cut into matchsticks
  4. 50g bean sprouts, ends trimmed
  5. 1 eschalot, finely chopped
  6. 1 garlic clove, finely chopped
  7. 1/2 cup shredded Chinese cabbage (wombok) (see note)
  8. 1 tablespoon grated palm sugar (see note)
  9. 1 tablespoon soy sauce
  10. 1 tablespoon fish sauce
  11. 1 tablespoon lime juice
  12. 2 tablespoons cornflour
  13. 8 x 25cm frozen spring roll wrappers, thawed (see note)
  14. Sunflower oil, to deep-fry
  15. 2 garlic cloves, finely chopped
  16. 1 small red chilli, seeds removed, finely chopped
  17. 2 tablespoons grated palm sugar (see note)
  18. Juice of 1 lime
  19. 2 tablespoons fish sauce
  20. 1 eschalot, finely chopped
  21. 2 tablespoons toasted peanuts, finely chopped

The instruction how to make Cambodian-style Vegetable Spring Rolls

  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 190u00b0C (if you donu2019t 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.

Nutritions of Cambodian-style Vegetable Spring Rolls


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