Description
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
Ingredients
- Mung Bean Noodles
- Warm Water
- Ground Pork
- Shrimp
- Carrots
- Onion
- Black Pepper
- Sugar
- Salt
- Eggs
- Egg Roll Wrap
- Vegetable Oil
Instructions
- 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 and add to the meat mixture
- Mix ingredients throughly
- 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