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Cambodian-style Spring Rolls

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Description Edit

  • Makes about 10

Ingredients Edit

Sauce Edit

Directions Edit

  1. Put the pork and the washed, drained bean sprouts into a bowl.
  2. Cut soaked vermicelli into 5 cm (2 in) lengths.
  3. Soak dried mushrooms in hot water for 25 minutes, discard stems and slice caps finely.
  4. Combine all these ingredients with the onion, sugar, soy sauce and fish sauce, mixing thoroughly.
  5. If using small sheets, 125 mm (5 in) square, use one sheet per roll.
  6. If using large sheets 250 mm (10 in) square, cut in half.
  7. Take 2 teaspoons of the mixture and shape into a neat roll.
  8. Place at one end of the pastry square and roll up, turning ends in so the filling is completely enclosed.
  9. Deep fry in hot oil over medium heat, cooking the rolls for at least 2 minutes on each side so the filling is thoroughly cooked.
  10. Drain on paper towels and serve warm, accompanied by the dipping sauce.

Sauce Edit

  1. Crush the garlic with some of the sugar.
  2. Combine with the chilli and fish sauce, leave for 10 minutes.
  3. Add the boiling water, lemon juice and vinegar and leave in a warm place for 30 minutes for flavours to mellow.
  4. Stir in the peanuts just before serving.

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