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Cambodian-style vegetable spring rolls
Cambodian-style vegetable spring rolls
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Try my modern twist on traditional Cambodian spring rolls – quick, vibrant, and full of flavor!
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
  • 125.00 ml shredded Chinese cabbage (wombok) (see note)
  • 20.00 ml grated palm sugar (see note)
  • 21.00 gm soy sauce
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 20.00 gm 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
  • 40.00 ml grated palm sugar (see note)
  • Juice of 1 lime
  • 48.80 gm fish sauce
  • 40.00 ml toasted peanuts, finely chopped
Instructions:
  • Soak vermicelli noodles in hot water for 10 minutes until tender, then drain and roughly chop.
  • Combine noodles, carrot, tofu, sprouts, eschalot, garlic, and cabbage in a bowl. In a separate bowl, mix sugar, soy sauce, fish sauce, lime juice, and 1 tablespoon of cornflour. Toss the sauce with the noodle mixture.
  • Combine the leftover 1 tablespoon of cornflour with 2 tablespoons of water to make a paste. Lay a spring roll wrapper on a clean work surface with a corner facing you. Spoon 1 heaping tablespoon of filling onto the bottom third, fold in the sides, and roll it up to create a spring roll. Seal the edges by brushing with the cornflour mixture. Repeat with the remaining wrappers and filling. Refrigerate for 30 minutes before serving.
  • Prepare the dipping sauce by combining all ingredients in a bowl with 1/4 cup (60ml) water, stirring until the sugar is fully dissolved. Set aside.
  • Fill a large saucepan halfway with oil and heat to 190°C (you can test the temperature by ensuring a cube of bread turns golden in 30 seconds). Deep-fry the spring rolls for 1-2 minutes until golden brown, then remove using a slotted spoon and let them drain on a paper towel. Serve with dipping sauce.

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