If you haven’t had Cambodian egg rolls, you have to try this easy and tasty recipe! I love an egg roll that isn’t overfilled with veggies! I’ve been to many different Asian restaurants or functions and I always notice that unlike the Cambodian egg rolls that I’m used to, the egg rolls would have either too much cabbage and/or not enough meat in the filling. It just wasn’t enough meat to veggie ratio for me and I crave an equilibrium.
For that exact reason, I do not eat egg rolls in restaurants (unless it’s Khmer) because they just never hit the spot. When I crave egg rolls; I envision something crunchy, savory and satisfying. So if you’re looking for an egg roll that has the right amount of flavor, look no further and try this recipe for yourself! 🙃
Cambodian Egg Rolls
Course: Appetizers, SidesCuisine: Cambodian, AsianDifficulty: Easy30
minutes15
minutesIngredients
Spring roll wrappers
Vegetable oil
1 lb of ground pork
1 egg
1 cup of cabbage, chopped
1/2 cup of carrots, shredded
1/2 of an onion, chopped
2 tbsp of sugar
3 1/4 tsp of garlic powder
2 tsp of MSG
3/4 tsp of black pepper
3/4 tsp of salt
Directions
- Prep veggies- chop cabbage, chop onions and shred carrots
- In a large mixing bowl, add the pork, veggies and 2 eggs then mix well.
- Bring a medium-sized pot to a boil then add in 3 noodles for 2-3 mins.
- Remove from pot onto cutting board and chop (this makes it blend easier into the mixture/filling).
- Add the seasonings, again mixing well.
- Using a medium-sized pot, fill 1/3 of the pot with vegetable oil and preheat over medium heat for 10 mins or until oil sizzles when water is splashed into.
- Cook for 11 mins, making sure to stir occasionally as to not burn the egg rolls
