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Cabbage Free Cambodian Egg Rolls

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Ingredients

Adjust Servings:
vermicelli mung bean noodles (these are made out of green mung bean, and are dry white noodles you will find in the asian aisle at)
5 cups warm water
2 - 3 lbs ground pork
1 lb shrimp
4 medium carrots
1/2 medium onion
1 tablespoon black pepper
1 tablespoon sugar
1 teaspoon salt
3 eggs
egg roll wrap (enough for approx 50 egg rolls)
3 cups vegetable oil

Nutritional information

233.4
Calories
194 g
Calories From Fat
21.6 g
Total Fat
4 g
Saturated Fat
59.3 mg
Cholesterol
110.2 mg
Sodium
1.2 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
8.8 g
Protein
3677g
Serving Size

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Cabbage Free Cambodian Egg Rolls

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    Cuisine:

      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

      • 81 min
      • Serves 3
      • Easy

      Ingredients

      Directions

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      Cabbage Free Cambodian Egg Rolls, 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


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      Steps

      1
      Done

      Take Egg Roll Wrappers Out of the Freezer and Let Thaw For an Hour Before Starting.

      2
      Done

      Fill a Medium Size Bowl With Luke Warm Water, Place the Package of Vermicelli Mung Bean Noodles in It to Soften.

      3
      Done

      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.

      4
      Done

      Seperate the 3 Eggs, Yolks Into a Small Bowl, and the Whites to the Meat Mixture.

      5
      Done

      Drain Water Out of Mung Bean Noodles (they Should Be Pliable) and Add to the Meat Mixture.

      6
      Done

      Mix Ingredients Throughly. (this Is Best Done by Hand Like Meatloaf.).

      7
      Done

      Beat the Eggs Yolks You Placed Into a Small Bowl Until Mixed.

      8
      Done

      Seperate Your Egg Roll Wrapper, and Place 2-3 Tablespoons of Filling Onto Wrapper, Follow Rolling Instructions on Package For Proper Shape.

      9
      Done

      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.

      10
      Done

      Continue to Make All Egg Rolls Before Frying.

      11
      Done

      Heat a Small Pot With Approx 3 Cups of Oil. Heat on High Until Just About Smoking, Then Turn Down to Medium Heat.

      12
      Done

      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.

      13
      Done

      Remove from Oil and Let Oil Drain on a Paper Towel.

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      Hanna Brown

      Culinary cowboy known for his hearty and comforting dishes.

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