Cambodia Pork Spring Roll

Khmer pork spring rolls are a delicious and easy-to-make dish. They are filled with a savory mixture of ground pork, vegetables, and seasonings, and are wrapped in thin, crispy spring roll wrappers.

To make the filling, combine ground pork, onion, garlic, sugar, and fish sauce in a large bowl. Then, add shredded carrot, cabbage, soy sauce, salt, and black pepper. Mix well and set aside.

To assemble the spring rolls, lay one spring roll wrapper flat on a cutting board. Place a spoonful of the filling in the center of the wrapper, then fold the sides of the wrapper over the filling. Roll the spring roll tightly and seal the end with egg white.

Heat oil in a large wok or skillet over medium-high heat. Fry the spring rolls in batches until they are crispy and golden brown. Drain the spring rolls on paper towels and serve hot with sweet fish sauce.

Ingredients

Directions to make Cambodia Pork Spring Roll

1. In a large bowl, mixed grounded pork with garlic, onion, sugar and fish sauce together, add shredded carrot, cabbage, soy sauce, salt and black pepper, mix well and set a side.
2. Gentle pulls out each spring roll shell to separate from other shells.
3. Lay one sheet flat on a cutting board or plate, spoon some meat and put on 1/3 of the shell.
4. Wrap the meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling it gone.
5. Note: If you haven’t made spring roll before, look at the back of spring roll pastry package. It has illustrated instruction for you to follow.
6. Heat 6 cups oil in large wok or skillet with high temperature.
7. When oil is hot, turn temperature down to medium and deep fry each spring roll till it crispy and golden brown.
8. Removed spring roll when done and put it on a plate covered with paper towel to drained excessive oil.

Serve hot with sweet fish sauce.

Related Recipe: Cambodian Mung Bean Pudding