Cambodian Egg Rolls
Cambodian Egg Rolls stand out as a beloved dish in Cambodian and Vietnamese culinary traditions. While the Chinese rendition typically features cabbage, Cambodian cuisine takes a distinctive turn by incorporating Taro roots for a unique flavor profile. The filling is a delightful medley of ground pork, minced prawn or shrimp, shredded taro roots, shredded carrot, bean thread noodles, dried mushrooms or cloud ears, complemented by soy sauce, fish sauce, sugar, sesame oil (optional), black pepper, minced garlic, and chopped onion. These ingredients are meticulously combined in a spacious bowl until achieving a well-mixed and sticky consistency.
Assembling the egg rolls involves placing a tablespoon of the mixture on a corner of a Thai spring roll wrapper and wrapping it according to the package instructions. For convenient storage, the assembled rolls can be frozen on a cookie sheet until they solidify, then transferred to a Ziploc bag and stored in the freezer for up to a month or longer.
To cook the egg rolls, heat 6 cups of vegetable oil in a deep wok or fry pan over medium heat. Once the oil is hot, carefully add a few egg rolls at a time and fry them until achieving a golden brown hue. After frying, remove them from the oil and let them drain on a paper towel.
The versatility of Cambodian Egg Rolls shines in their various serving options. They can be savored with a rice noodle salad or presented as an appetizer paired with Thai sweet and chili sauce or peanut sauce. This culinary masterpiece offers a delightful fusion of flavors and textures, earning it a cherished place in both Cambodian and Vietnamese cuisines.
Cambodian Egg Roll Recipe
Ingredients
- 2 packages egg rolls wrappers about 50 wrappers
- 1 lb pound lean ground pork
- 1/2 pound minced prawn or shrimp
- 3 cups shredded taro roots
- 1 cup shredded carrot
- 2 bunch bean thread noodle soaked and cut into 1 inch length
- 1 cup woodear mushroom soaked and cut into small slices
- 1/2 onion chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon chicken boullion
- 1/2 tablespoon sugar add more according to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 tablespoon garlic powder or 4 cloves minced garlic
- 6 cups vegetable oil for deep fry
- Thai sweet and Chili sauce to serve with the egg rolls
Instructions
- Combine all the ingredients in a spacious bowl until thoroughly mixed and sticky.
- Take a tablespoon of the mixture and place it on one corner of the wrapper. Follow the package instructions to roll the egg roll.
- If you intend to freeze them, arrange the assembled rolls on a cookie sheet and freeze for a few hours until they harden. Transfer the frozen rolls to a Ziploc bag for storage, keeping them in the freezer for up to a month or longer.
- In a deep wok or fry pan, heat 6 cups of oil over medium heat until hot. Carefully add a few egg rolls at a time and deep fry until they achieve a golden brown color. Remove them from the oil and let them drain on a paper towel.
- These delightful egg rolls can be served in various ways, such as with a rice noodle salad or as an appetizer accompanied by sweet and chili sauce or peanut sauce.
