Cambodian Spring Rolls
Updated: Feb 18, 2022
These pork and shrimp spring rolls are my signature appetizer. I love playing with not only balancing flavours, but balancing textures as well!
This was one of the first recipes I learned to make over and over again without following a recipe. Who doesn't love a good spring roll!? These are going to be some of the most flavourful spring rolls you'll ever taste and I definitely don't skimp on the pork and shrimp in the filling.
This recipe will make 50 spring rolls, which is how many wrappers come in a package. The key to perfectly rolling and frying the spring rolls is to make sure you don't over fill your spring roll.
There are a couple of things to prep before you start mixing all your ingredients. You'll need to rehydrate your dried black fungus in a bowl with room temperature water until they soften. Once they soften finely chop the fungus. Next, defrost your shrimp, clean, de-vein and chop into 1cm chunks.
Make sure you have a large mixing bowl. All the ingredients will be mixed together in this large bowl. I like to shred the the vegetables first (carrots, green cabbage, rutabaga). You can also cheat and buy one of those coleslaw salad packages if you're short for time. Once all the veggies are shredded, add in the ground pork, chopped shrimp, chopped fungus and seasoning ingredients (ingredients listed below). Mix thoroughly with your hands and begin rolling in the wrappers.
Deep fry in a neutral oil such as canola or vegetable oil. Once the temperature of the oil reaches 325 degrees celsius drop the spring rolls in. I like to cook them in batches of no more than 5 rolls. Depending on the size of your rolls it shouldn't take more than 3-5 minutes to cook. You're looking for a golden colour on the wrappers. If they look more toasty brown they're over cooked. Once cooked place in a colander lined with paper towel to soak up excess oil.
Eat as is or wrap in lettuce and dip with Thuk Threy Pahem (sweet fish sauce).
1lbs Ground Pork
15-25 Uncooked Shrimp (1 package in the frozen section)
1/2 Head of Green Cabbage
1 Small Rutabaga
1 Bunch of Green Onions
1/4 cup Dried Black Fungus
1 pack Spring Roll Wrappers (50 wrappers in a pack)
1 Head of Lettuce (optional)
1 tbsp salt
3 tbsp Granulated Sugar
1 tbsp MSG
1 tbsp Knorr Chicken Stock Powder
3 tbsp Oyster Sauce
3 tsp Five Spice Powder
2 tsp Black Pepper
1 egg (egg wash)
Vegetable or Canola oil