Khmer pork spring roll is very easy to make and very tasty. These Khmer-style spring rolls are filled with vegetables and pork mince wrapped in a thin exterior.
Cambodia Pork Spring Roll
Khmer pork spring roll is very easy to make and very tasty. These Khmer-style spring rolls are filled with vegetables and pork mince wrapped in a thin exterior.
Course: Spring RollCuisine: VietnameseDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
307
kcalTotal time
1
hour10
minutesIngredients
1 lb 1 (450 gram) of grounded pork
2 cups 2 chopped onion
1 tablespoon 1 sugar
1 tablespoon 1 fish sauce
1 cup 1 shredded carrot
2 cups 2 shredded cabbage
1 tablespoon 1 soy sauce
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 black pepper
1 package 1 , 25 pieces spring roll shells
1 1 egg, egg white only
6 cups 6 vegetable oil for deep fry spring rolls
Directions
- 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.
- Gentle pulls out each spring roll shell to separate from other shells.
- Lay one sheet flat on a cutting board or plate, spoon some meat and put on 1/3 of the shell.
- 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.
- 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.
- Heat 6 cups oil in large wok or skillet with high temperature.
- When oil is hot, turn temperature down to medium and deep fry each spring roll till it crispy and golden brown.
- Removed spring roll when done and put it on a plate covered with paper towel to drained excessive oil.
Recipe Video
Notes
- Serve hot with sweet fish sauce.
Nutrition Facts
- Serving Size: 4g
- Calories: 307kcal
- Carbohydrates: 14g
- Protein: 24g
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 117mg
- Sodium: 988mg
- Fiber: 3g
- Sugar: 8g
