Asian Spicy Recipes - Num Cha Gio Pale (Vegetable Spring Rolls)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF CAMBODIA
Num Cha Gio Pale (Vegetable Spring Rolls) Ingredients
12 oz (approx) 2 cups 2 cups 2 cups 1 cup 4 cloves 1 tbsp 1 tbsp 1/4 tsp 1 package 1/2 cup 1 tsp 6 cups	Package fried tofu (julienne) Taro root (shredded) Carrot (shredded) Cabbage (shredded) Yellow onion (chopped) Garlic (minced) Soy sauce Sugar Black pepper Spring roll shells (25 pieces) (11 oz) Water Cornstarch. Cooking oil (for deep fry spring roll)
Method Put shredded taro root and carrot in a large mixing bowl and ix it together and use your palms to squeezes out all the liquid Add tofu, onion, and garlic with taro and carrot and mix well Season with sugar, soy sauce and black pepper and set a side Mix water with cornstarch in a small bowl and set aside Gently pull out each spring roll shell to separate from other shells Lay one sheet flat on a cutting board or plate, spoon mix vegetables and put on 1/3 of the shell Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water Heat 6 cups cooking oil in high temperature and when the oil is hot, lower the temperature to medium Deep fry spring rolls, turning frequently, till golden brown Serve hot with sweet dipping soy sauce