Cambodian Egg Rolls
Crispy, golden, and bursting with flavor, Cambodian Egg Rolls are a savory treat that brings authentic Southeast Asian cuisine straight to your table. These delicious appetizers are filled with a vibrant mixture of ground pork, grated carrots, shredded cabbage, garlic, shallots, and mung bean noodles, all seasoned with fish sauce, soy sauce, and a hint of black pepper for a perfectly balanced taste. Wrapped in delicate egg roll wrappers, they’re fried to perfection for that irresistible crunch. Perfectly portable and endlessly versatile, they pair beautifully with a dipping sauce like sweet chili or traditional Cambodian fish sauce. Whether you're hosting a party or craving a flavorful snack, these egg rolls are sure to impress. Easy to prepare and even easier to devour, Cambodian Egg Rolls are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 large Carrot, finely grated
- 2 cups Green cabbage, finely shredded
- 4 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 100 grams Mung bean noodles, soaked and chopped
- 25 pieces Egg roll wrappers
- 1 large Egg, beaten (for sealing wrappers)
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine ground pork, grated carrot, shredded cabbage, minced garlic, chopped shallot, fish sauce, soy sauce, sugar, black pepper, and chopped mung bean noodles. Mix thoroughly until well incorporated.
Lay an egg roll wrapper on a clean surface with one corner pointed towards you, forming a diamond shape.
Place a heaping tablespoon of the filling near the center of the wrapper. Shape the filling into a compact horizontal log, leaving about 2 inches of space on each side.
Fold the bottom corner of the wrapper over the filling, tucking it gently underneath. Fold in both side corners towards the center, ensuring the filling is enclosed completely.
Brush the top corner of the wrapper with beaten egg to seal. Roll the egg roll tightly towards the top corner, pressing gently to seal. Repeat with the remaining wrappers and filling.
In a large, deep skillet or pot, heat vegetable oil over medium-high heat to approximately 350°F (175°C).
Carefully lower a few egg rolls into the hot oil, ensuring they are not overcrowded. Fry for 3–5 minutes, turning occasionally, until crispy and golden brown.
Remove egg rolls from the oil using a slotted spoon and drain on a plate lined with paper towels.
Repeat with the remaining egg rolls. Serve hot with your favorite dipping sauce, such as sweet chili sauce, hoisin sauce, or Cambodian fish sauce dip.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
