Cabbage Free Cambodian Egg Rolls Recipe - Food.com (2024)

• 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

directions

• 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 (they should be pliable) and add to the meat mixture.
• Mix ingredients throughly. (This is best done by hand like meatloaf.).
• 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.