Cambodian-style Spring Rolls

Cambodian-style Spring Rolls Recipe - Delicious and Easy to Make

Region / culture: Cambodia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cambodian-style Spring Rolls are a delicious and popular dish that is enjoyed by many people around the world. These crispy and flavorful spring rolls are filled with a mixture of minced pork, mung bean sprouts, vermicelli, Chinese mushrooms, and seasonings. They are then deep-fried until golden brown and served with a tangy and savory dipping sauce.

History

Spring rolls have a long history in Cambodian cuisine and are often enjoyed as a snack or appetizer. The filling for these spring rolls typically includes a combination of meat, vegetables, and noodles, wrapped in a thin pastry and deep-fried until crispy. The dipping sauce adds an extra layer of flavor and complements the crunchy texture of the spring rolls.

Ingredients

250 g / 8 oz finely minced pork
250 g / 8 oz fresh mung bean sprouts
1 cup soaked bean thread vermicelli
6 dried Chinese mushrooms
1 small onion, finely chopped
1 tbsp sugar
1 tbsp soy sauce
1 tbsp fish sauce
1 packet frozen spring roll pastry
oil for deep frying

Sauce

2 cloves garlic
1.5 tbsp sugar
1 hot red chilli, seeded and chopped
5 tbsp fish sauce
3 tbsp boiling water
2 tbsp lemon juice
1 tbsp vinegar
3 tbsp roasted crushed peanuts

How to prepare

Put the pork and the washed, drained bean sprouts into a bowl.
Cut the soaked vermicelli into 5 cm (2 in) lengths.
Soak the dried mushrooms in hot water for 25 minutes, discard the stems, and slice the caps finely.
Combine all these ingredients with the onion, sugar, soy sauce, and fish sauce, mixing thoroughly.
If using small sheets, 125 mm (5 in) square, use one sheet per roll.
If using large sheets, 250 mm (10 in) square, cut them in half.
Take 2 tsp of the mixture and shape it into a neat roll.
Place it at one end of the pastry square and roll up, turning the ends in so the filling is completely enclosed.
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.
Drain on paper towels and serve warm, accompanied by the dipping sauce.

Sauce

Crush the garlic with some of the sugar.
Combine it with the chili and fish sauce, and leave it for 10 minutes.
Add the boiling water, lemon juice, and vinegar, and leave it in a warm place for 30 minutes for the flavors to mellow.
Stir in the peanuts just before serving.

Variations

For a vegetarian version, omit the pork and add more vegetables such as shredded cabbage, carrots, and bell peppers.
Add shrimp or chicken to the filling mixture for a different flavor profile.
Experiment with different dipping sauces such as sweet chili sauce or hoisin sauce.

Cooking Tips & Tricks

Make sure to thoroughly drain the bean sprouts and vermicelli before adding them to the filling mixture to prevent the spring rolls from becoming soggy.

- When rolling the spring rolls, be sure to tightly seal the edges to prevent the filling from spilling out during frying.

- To achieve a crispy and golden brown exterior, fry the spring rolls in hot oil over medium heat for at least 2 minutes on each side.

- Serve the spring rolls immediately after frying to enjoy them at their best.

Serving Suggestions

Cambodian-style Spring Rolls can be served as an appetizer or as a main dish with a side of steamed rice or salad.

Cooking Techniques

Deep-frying: Deep-fry the spring rolls in hot oil until crispy and golden brown.

- Stir-frying: Stir-fry the filling ingredients before wrapping them in the pastry for a different texture.

Ingredient Substitutions

Substitute ground chicken or tofu for the minced pork.

- Use shiitake mushrooms instead of Chinese mushrooms.

- Replace the mung bean sprouts with shredded cabbage or bean sprouts.

Make Ahead Tips

Prepare the filling mixture in advance and store it in the refrigerator until ready to use.

- You can also assemble the spring rolls ahead of time and freeze them before frying. Thaw them before frying.

Presentation Ideas

Serve the Cambodian-style Spring Rolls on a platter with the dipping sauce on the side. - Garnish with fresh herbs such as cilantro or mint for a pop of color.

Pairing Recommendations

Pair Cambodian-style Spring Rolls with a light and refreshing salad or a side of pickled vegetables.

- Serve with a cold beer or a glass of white wine for a delicious combination.

Storage and Reheating Instructions

Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days.

- To reheat, place the spring rolls in a preheated oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Cambodian-style Spring Rolls contains approximately 250 calories.

Carbohydrates

Each serving of Cambodian-style Spring Rolls contains approximately 20g of carbohydrates.

Fats

Each serving of Cambodian-style Spring Rolls contains approximately 10g of fats.

Proteins

Each serving of Cambodian-style Spring Rolls contains approximately 15g of proteins.

Vitamins and minerals

Cambodian-style Spring Rolls are a good source of vitamin C, iron, and calcium.

Alergens

Cambodian-style Spring Rolls contain soy, fish, and peanuts.

Summary

Cambodian-style Spring Rolls are a delicious and nutritious dish that is rich in proteins and vitamins. However, they are also high in fats and carbohydrates, so they should be enjoyed in moderation as part of a balanced diet.

Summary

Cambodian-style Spring Rolls are a tasty and satisfying dish that is perfect for any occasion. With a crispy exterior and a flavorful filling, these spring rolls are sure to be a hit with your family and friends. Enjoy them as an appetizer or as a main dish, and don't forget to serve them with the delicious dipping sauce for an extra burst of flavor.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Cambodian-style Spring Rolls. It was a warm summer day, and I was visiting a friend's house for a small gathering. As soon as I walked into her kitchen, I was greeted by the most incredible aroma of spices and herbs. My friend's mother was busy at the stove, frying up batches of these beautiful spring rolls, and I couldn't take my eyes off of them.

I watched as she expertly filled the thin rice paper wrappers with a mixture of ground pork, shrimp, vermicelli noodles, and a variety of fresh vegetables. She then carefully rolled them up, sealing them with a cornstarch and water mixture. I was mesmerized by the precision and care she put into each roll.

As the spring rolls fried to a golden crisp, my friend's mother explained to me that this recipe had been passed down through generations in her family. She learned it from her own mother, who had learned it from her mother before her. It was a cherished family tradition that had been perfected over the years.

I couldn't wait to try one of these Cambodian-style Spring Rolls, and when I finally did, I was blown away by the explosion of flavors in my mouth. The combination of the savory pork and shrimp, the crunch of the vegetables, and the slight chewiness of the vermicelli noodles was simply divine.

I begged my friend's mother to teach me how to make these spring rolls, and she graciously agreed. We spent the rest of the afternoon in her kitchen, as she patiently showed me each step of the process. She taught me how to season the filling with fish sauce, soy sauce, garlic, and ginger, and how to wrap the rolls so that they stayed together while frying.

After several attempts, I finally got the hang of it, and my friend's mother praised me for my dedication and willingness to learn. She told me that cooking was all about passing on traditions and sharing love through food, and I felt honored to be a part of that tradition.

From that day on, Cambodian-style Spring Rolls became a staple in my own kitchen. I would make them for family gatherings, potlucks, and even just for myself on lazy weekends. I loved the process of making them, from chopping the vegetables to carefully wrapping each roll, and the reward of biting into a freshly fried spring roll was always worth the effort.

Over the years, I have tweaked the recipe to suit my own taste preferences, adding more herbs and spices here, adjusting the filling there. But the core of the recipe remains the same, and every time I make these spring rolls, I am transported back to that warm summer day in my friend's kitchen.

I am grateful to have learned this recipe from such a talented and generous cook, and I hope to pass it down to future generations in my own family. Cooking is not just about following a set of instructions, but about creating memories and connections through food. And for me, Cambodian-style Spring Rolls will always hold a special place in my heart.