COOKBOOK
CHEF CHARLIE AYERS KHMER SPRING ROLLS
Charlie Ayers is credited for keeping Googlers fed and happy from 1999 to 2005 with delicious foods from locally-sourced producers. He now runs his wildly-popular Calafia Cafe and Market A Go Go in the Town & Country Shopping Center, serving an eclectic menu of traditional and ethnic foods sourced from local farmers and artisanal producers.
You can find tofu at our Market from Hodo Soy Beanery.
Serves 12.
Cambodian name: Num cha gio pale
Ingredients:
6oz Firm lightly fried Tofu, cut into julienne strips
2oz Carrot, grated
3oz Napa Cabbage, finely shredded
3oz Green Onion, finely chopped
12 Mint Leaves chiffonade
1/4 Bunch Cilantro Leaves, rough chop
6 Ea thai basil leaves, chiffonade
4 Ea Garlic Cloves, crushed
2 Oz Dikon Radish Sprout
2 Oz Minced Pickled Ginger
1 Tbsp Tamari
1 Tbsp Sugar
2 Tbsp of mixed black & white sesame seeds
2 Ea squirts of rooster sauce
Black Pepper
12 Ea Spring Roll Skins - I like to use banh trang mong hao hang brand (whole foods carrys it)
A little warm water to soften spring roll skin
Preparation
1. Place the tofu, carrots, cabbage, onion, garlic, sugar, tamari and rooster sauce, sesame seeds, pickled ginger and black pepper in a mixing bowl and mix well. Set a side allow to get happy
2. Divide the vegetable/tofu mixture between the spring roll wrappers, placing it across the end of each wrapper, leaving a border of 1cm/1/2 inch on each side.
3. Start rolling up the wrapper and when you get to 3/4 of the way place small amount of radish sprout on top of mixture, fold over one edge to enclose the filling from dropping from bottom w/ greens popping from the top.
