CAMBODIAN EGG ROLLS
This is a family recipe. Growing up my mom only make these on special occassions. I actually always have these in my freezers for whenever i am hunger for them. Everyone that has tried these egg rolls loved it. Beware: they are very addictive!
Provided by mitziebella_fly
Categories Toddler Friendly
Time 1h15m
Yield 55-60 egg rolls
Number Of Ingredients 17
Steps:
- Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
- In a large bowl mix first 12 ingredients and set aside.
- In a small bowl mix flour and water to make a loose paste to seal the wrappers.
- Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
- Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
- Serve with favorite sweet and sour sauce.
CABBAGE FREE CAMBODIAN EGG ROLLS
This is my mother in laws receipe for cambodian egg rolls. She is originally from Cambodia, and these are by far the best egg rolls I have ever eaten. These have no cabbage in them, and the noodles you will find in the asian aisle at your local supermarket. No trip to an asian market required :-) 1 pound of meat needs 1 package of egg roll wrappers. Make sure to let your egg roll wrappers thaw an hour before starting, as per the directions
Provided by nome179er
Categories Asian
Time 1h1m
Yield 40 Egg Rolls
Number Of Ingredients 12
Steps:
- Take egg roll wrappers out of the freezer and let thaw for an hour before starting.
- Fill a medium size bowl with luke warm water, place the package of Vermicelli Mung Bean noodles in it to soften.
- In another medium size bowl add 2-3 pounds of ground pork, 1 pound of ground shrimp, 4 finely shredded medium size carrots, 1/2 onion chopped, 1 tablespoon of black pepper, 1 teaspoon of salt, 1 heaping Tablespoon of sugar.
- Seperate the 3 eggs, yolks into a small bowl, and the whites to the meat mixture.
- Drain water out of mung bean noodles (they should be pliable) and add to the meat mixture.
- Mix ingredients throughly. (This is best done by hand like meatloaf.).
- Beat the eggs yolks you placed into a small bowl until mixed.
- Seperate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape.
- To seal egg roll at the last fold dip your finger or pastry brush into egg yolk and smear a little on the last fold. Then finish rolling egg roll.
- Continue to make all egg rolls before frying.
- Heat a small pot with approx 3 cups of oil. Heat on high until just about smoking, then turn down to medium heat.
- Place a few egg rolls in the oil and cook about 8 minutes and then flip over and cook another 8 minutes. They should be a darker golden brown in color.
- Remove from oil and let oil drain on a paper towel.
Nutrition Facts : Calories 233.4, Fat 21.6, SaturatedFat 4, Cholesterol 59.3, Sodium 110.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.7, Protein 8.8
CAMBODIAN CABBAGE ROLLS
Make and share this Cambodian Cabbage Rolls recipe from Food.com.
Provided by Lori 13
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven 350.
- Blanch cabbage 5-10 minutes or until leaves can be removed easily.
- I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.
- Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.
- Blanch noodles. Drain.
- Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.
- Combine the nuoc nam, vinegar, lime juice and sugar.
- Add enough to chicken mix to moisten.
- Fill cabbage leaves with mix. Roll up.
- Place seam side down in a sprayed 9x13 baking dish.
- Pour on remaining sauce.
- Bake 20 minutes, basting often.
Nutrition Facts : Calories 813.2, Fat 20.3, SaturatedFat 3, Cholesterol 65.8, Sodium 3838.1, Carbohydrate 120, Fiber 5.7, Sugar 13.5, Protein 39.6
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