Khmer Taro Pork Spring Roll
Savor the Flavor: Khmer Taro Pork Spring Roll
Delight your taste buds with the scrumptious Khmer Taro Pork Spring Roll, a favorite among the myriad Khmer spring roll variations. This particular rendition, featuring a delightful combination of grounded pork and taro, has earned its place as a cherished recipe due to its simplicity and deliciousness. The ease of preparation, combined with the flavorful ingredients, makes it a go-to choice for those seeking a satisfying culinary experience.
Harmony of Ingredients
The ingredients for Khmer Taro Pork Spring Roll include grounded pork, minced garlic, finely chopped yellow onions, salt, fish sauce, sugar, black pepper, shredded carrot, shredded cabbage, shredded taro root, bean thread noodles, spring roll shells, and egg white. The harmony of these ingredients results in a filling that boasts both texture and taste. The addition of taro root, with its unique flavor and texture, adds a distinct Khmer touch to the traditional spring roll.
Artistry in Wrapping
The artistry in crafting these spring rolls lies in the meticulous wrapping process. The meat filling, combined with shredded vegetables and taro, is placed on a portion of the spring roll shell. With a careful and tight roll, the end is sealed with egg white. The result is a neatly wrapped spring roll ready for frying. The recipe yields 25 large spring rolls, making it suitable for gatherings and sharing with friends and family.
Crisp Perfection and Serving Elegance
The final step involves deep-frying the spring rolls until they achieve a golden-brown perfection. Once removed from the oil, the spring rolls are drained of excess oil and served hot. The recommended serving includes a presentation with lettuce, fresh mixed herbs, and a side of sweet fish sauce dipping, adding a layer of elegance to the dining experience. Whether enjoyed as a snack or part of a larger meal, Khmer Taro Pork Spring Roll stands out as a delightful fusion of flavors and culinary artistry.
|1 lb (450 gram) of grounded pork|
|4 cloves of garlic, minced|
|2 yellow onions, finely chopped|
|1/2 teaspoon of salt|
|1 tablespoon of fish sauce|
|1 tablespoon of sugar|
|1/4 teaspoon of black pepper|
|1 cup of shredded carrot|
|1 cup of shredded cabbage|
|2 cups of shredded taro root|
|1 small package, 1.7 oz (50 gram) of bean thread noodles, soaked in hot water, drained and chopped|
|1 package, 25 pieces of spring roll shells|
|1 egg , use egg white only|
|6 cups of vegetable oil for fry spring rolls|
Directions to make Khmer Taro Pork Spring Roll
- In a large bowl, mix grounded meat with garlic, onion, salt, fish sauce, sugar and black pepper.
- Add shredded carrot, cabbage, taro root and bean thread noodle, mix wells 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, spoons some meat filling and put on 1/3 of the shell.
- Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling gone. This recipe makes 25 large spring rolls.
- If you haven’t made spring roll before, look at the back of the covered spring roll pastry package, it has illustrated instruction for you to follow.
- Heat oil in a large skillet or wok in medium temperature.
- When oil is hot, deep fry spring roll till it golden brown.
- Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.
Serve hot with lettuce, fresh mix herbs and sweet fish sauce dipping.
Related Recipe: Khmer Beef Spring Roll
Serving Size: 2
Calories Per Serving: 827