Clay's Kitchen : Cambodian Recipes

Cambodian Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Egg Roll

Recipe from: Robert and Keri Cathey

1 pound ground pork
½ cup chopped onion
½ cup shredded carrots
¼ cup finely chopped cooked peanuts
½ cup clear noodles, cut into 3 inch lengths
½ teaspoon salt
½ teaspoon white pepper (powder)
2 teaspoon white sugar
1 package (25 each) egg roll shells (super thin)
2 tablespoon oyster sauce

Season meat with salt, sugar and cornstarch. Let stand about 10 minutes. Then pour into frying pan. Fry with all ingredients (mix them well); allowing the sauce to cook with ingredients for a few minutes. Spoon about 3 to 4 tablespoons onto the egg roll shell and wrap. Deep fry at 350°F, turning on all sides for even color. Cook until egg rolls are golden brown in color. They are ready to serve. Serve with Duck Sauce.

Duck Sauce

1 (12 ounce) jar apricot jam
2 tablespoon white vinegar
1 tablespoon soy sauce
¼ teaspoon dry mustard

Blend and serve with egg rolls


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