Cambodian Egg Roll
Sreyda recipe - Cambodian
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 packages egg rolls wrappers (about 50 wrappers)
- 1 lbs 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
- sweet chili sauce
Instructions
- 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.