Cabbage Free Cambodian Egg Rolls Food

CAMBODIAN EGG ROLLS

Steps:

• Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
• In a large bowl mix first 12 ingredients and set aside.
• In a small bowl mix flour and water to make a loose paste to seal the wrappers.
• Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
• Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
• Serve with favorite sweet and sour sauce.

CABBAGE FREE CAMBODIAN EGG ROLLS

Steps:

• 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.

AZUMAYA EGG ROLLS

Steps:

• Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
• Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
• Stir in oyster sauce and season with black pepper.
• Remove from heat & let mixture cool.
• Use 2 tablespoons for each egg roll.
• To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
• Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
• Fry 2-3 minutes, turning occasionally, until golden brown.
• Drain on paper towels.
• Serve warm with sweet & sour sauce.

VEGETARIAN (OR NOT) EGG ROLLS

Steps:

• Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
• Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
• Cook for two minutes more.
• Stir in oyster sauce and let mixture cool.
• Use two tablespoons of filling for each wrapper.
• Fold up egg rolls, envelope-style.
• Tuck in all corners, and seal with some brushed-on egg whites.
• Brush rolls with egg whites to make them crispy since we aren't frying them.
• "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
• Serve warm with the above-mentioned dipping sauces.
• Enjoy!

CAMBODIAN CABBAGE ROLLS

Steps:

• Heat oven 350.
• Blanch cabbage 5-10 minutes or until leaves can be removed easily.
• I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.
• Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.
• Blanch noodles. Drain.
• Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.
• Combine the nuoc nam, vinegar, lime juice and sugar.
• Add enough to chicken mix to moisten.
• Fill cabbage leaves with mix. Roll up.
• Place seam side down in a sprayed 9x13 baking dish.
• Pour on remaining sauce.
• Bake 20 minutes, basting often.