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Num cha gio pale

These vegetarian spring rolls are so good, you can’t even tell there's no meat in it!

This dish is available at frizz restaurant.

Ingredients

• Fried tofu, approx 12 oz. julienne
• 2 cups shredded taro root
• 2 cups shredded carrot
• 2 cups shredded cabbage
• 1 cup chopped yellow onion
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• ¼ teaspoon black pepper
• spring roll shells
• ½ cup water
• 1 tablespoon cornstarch
• cooking oil

Directions

Put shredded taro root and carrot in a large bowl. Mix and use your palms to squeezes out all the liquid. Add tofu, onion, and garlic with taro and carrot. Mix well. Season with sugar, soy sauce and black pepper. Set aside. Mix water with cornstarch in a small bowl. Set aside.

Gently separate the spring roll shells. Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.

Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.

Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.

Serve hot with sweet soy sauce.

More recipes:

Beef recipes

Chicken Recipes

Want to learn more?

Like preparing the signature Cambodian dish, fish amok:

Book a cooking course at the Cambodia Cooking Class.

Num Ta Leng sap

These vegetarian pancakes are stuffed with tofu, jicima, mung beans and bean sprouts.

Ingredients

Batter

• 1 cup rice flour
• 2 tablespoons cornstarch
• 1 cup coconut milk
• 1 ½ cup water
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder
• spring onions, finely chopped

Filling

• 1 piece firm tofu, mashed
• 1 cup dices of jicima root
• 2 cups bean sprouts
• ¼ cup peeled mung bean
• 2 cups water
• 2 tablespoons mushroom sauce
• 2 tablespoons cooking oil

Vegetables

• Lettuce
• Cucumber in slices
• Fresh mint leaves

Directions

Put mung beans and water in a small pot and cook till the beans are tender. Drain off the water and set aside.

Mix rice flour, corn starch, water and coconut milk, season with sugar, salt, turmeric powder and green onion. Stir well and set aside.

Put the mashed tofu in another bowl with the cooked mung beans, add jicima and mushroom sauce and mix well.

Heat up a pan, pour 1 tablespoon cooking oil and sauté the tofu mixture in the pan for a couple of minutes. Then add bean sprouts, stir, remove from the heat and set aside.

Heat up a frying pan on medium high temperature. When the frying pan is hot, pour a thin layer of batter in the pan. Put some of the filling in the middle of the pancake and cover pan to cook for few seconds or till the bottom of the pancake is golden brown. Flip half side of the cake over to form a half moon shape cake. Remove the cake and place on a plate.

You eat this by taking a piece of lettuce and wrapping the pancake in it with a slice of cucumber and mint leaves. Dip it in a sweet soy sauce and enjoy!