Ginger and Garlic Tofu Summer Rolls!

Ginger and Garlic Tofu Summer Rolls!

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Even just for a minute... I think it's the freshness and also the fact that you don't have to cook them - which saves time! I'm sure other factors include that they're not dripping with oil and that I don't have to buy a litre of oil in order to cook them. These Cambodian Vegetable Summer Rolls are the last recipe I have for this month from Cambodia. I've had a pretty busy month this month (organising my trip overseas!) so actually haven't had the chance to blog all the recipes from Cambodia that I wanted to. That means that I might sneakily add a few more later in the year and link them back so that I can share the rest of them with you! Cambodia has been such a delicious country that there are so many more wonderful things I could have tried! It was hard to cut it down to just the 10 or so dishes that I made, most of which made it up onto the blog. The last is these lovely and simple summer rolls with sweet soy dipping sauce. I hope you've enjoyed Cambodian Month as much as I have (it has inspired me to start thinking about travelling there!). Place slices of tofu with the ginger, garlic, soy and sesame oil and leave to marinate for about an hour. Mixing or shaking every so often so that they all get nice and tasty. Heat the vegetable oil in a large frying pan or skillet and fry the tofu on each side for 4-5 minutes or until nicely browned and crispy. You can pour the marinade into the pan at the end if you like to add even more flavour. Get all your pre chopped ingredients around you and you're ready to roll. The packet of rice paper rolls will most likely have instructions on the back on how to use them, you can follow these (and skip ahead to step 6).

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