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cambodian egg rolls

Cambodian Egg Roll Recipe

5 from 6 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Cambodian, Filipino, Thai, Vietnamese
Ingredients Method Video

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

Method
 

  1. Combine all the ingredients in a spacious bowl until thoroughly mixed and sticky.
  2. Take a tablespoon of the mixture and place it on one corner of the wrapper. Follow the package instructions to roll the egg roll.
  3. 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.
  4. 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.
  5. 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.

Video