Cambodian Fried Spring Rolls Recipe
This Cambodian fried spring rolls recipe makes a crunchy deep-fried egg roll filled with minced pork, dried shrimp, carrot, garlic, and daikon radish (or taro), seasoned with fish sauce, Kampot pepper, salt, and palm sugar. We also have a Cambodian fried spring roll dipping sauce recipe to go with it.
Servings: 24 Pieces
Calories: 162kcal
Ingredients
- 1 cup neutral cooking oil
- 10 g dried shrimp soaked and drained
- 5 cloves garlic finely chopped
- 5-6 pieces small shallots or 120g white onion finely chopped
- 200 g daikon radish or taro grated
- 150 g carrot grated
- 150 g minced pork
- 2 tbsp fish sauce or to taste
- 1 tsp salt or to taste
- 2 tsp black pepper or to taste
- 1 tsp palm sugar
- 1 packet spring roll pastry (see notes above)
Instructions
- Remove the spring roll sheets from the freezer just before you start so that they have thawed enough by the time you are ready to form the spring rolls.
- Soak the dried shrimp in water for 15 minutes, while you prep the garlic, shallots, daikon radish, and carrots, then drain them.
- Combine the dried shrimp, finely chopped garlic and shallots, grated daikon radish and carrots, minced pork, fish sauce, salt, pepper, and palm sugar in a large bowl, ensuring everything combines well, especially the seasoning.
- Fry a teaspoon of the mixture in a pan of hot oil. Once done, try it to ensure the seasoning is to your taste. If it isn’t, adjust it as necessary, then taste it again.
- Carefully pull one spring roll sheet toward you to separate it from the other sheets and lay it down flat on a cutting board so that it sits in a square shape in front of you.
- Scoop a heaped tablespoon or 24g of the pork and vegetable mixture filling and place it on the lower one-third of the sheet, forming it into a sausage-like shape that’s approximately 7cm in length. This should leave around 6cm of sheet either side of the mixture.
- Roll the bottom of the sheet up and over the sausage-like shaped mixture once (it should fully cover it and touch the pastry), then bring each of the sides of pastry over tightly so that they meet each other. Smooth out any creases, then tightly roll it upwards.
- Dip your finger into a bowl of water and rub it along the join to smoothly seal the pastry together. Make sure it’s smooth and there are no gaps as these will poke out when you fry the spring rolls.
- Place the roll on a paper towel on a tray, then repeat. If you find it’s taking you a while and it looks like they are drying out, put a tea towel sprinkled with a few drops of water over the rolls. Make sure the tea-towel is not damp or wet.
- Repeat until you’ve used up all the filling.
- Pour oil into a high-sided small-medium sized pan (around 17-18cm in diameter) until it reaches around 2.5cm (one inch) from the base of the pan then heat the oil until it gets to 175°C (350°F).
- Fry 3-4 spring rolls at a time for 3.5cm, ensuring they don’t touch and turning them occasionally to make sure they are even coloured and don’t burn. Remove them when they are golden-brown. If necessary, place them on a paper towel on a rack to drain any excess oil.
- Repeat until all spring rolls are fried.
- Serve warm with the Cambodian spring roll dipping sauce.
Nutrition
Calories: 162kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 540mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1049IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg