Cambodian Deep Fried 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.

AWESOME EGG ROLLS

Steps:

• Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
• Make sure to add a lot of the salt and pepper and garlic powder.
• This needs to have a strong flavor because you'll be frying it with other ingredients.
• Don't put so much in that you can't eat it, but you want to really taste it.
• Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
• Mix together completely and let sit for about 15 minutes.
• I do that so the mixture will soften and I can roll them more easily.
• Check the mixture after it sits to make sure the flavor is still there and really stands out.
• If not, add more of the salt and pepper and garlic powder.
• It's really up to your taste buds, but this is what I've done and I get RAVE reviews.
• Heat up your oil for frying in a deep fryer.
• Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.
• I usually only fill about half of the fryer.
• Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
• Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
• Wrap the roll as shown on the package, remembering to seal with the egg wash.
• I try to wrap my rolls tightly, but I don't always do that so well.
• Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
• Cook them until they are blond in color.
• Don't let them get too dark.
• Take them out and let drain on paper towels.
• You're done! I serve mine with Grey Poupon for dipping. yummy!
• Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.
• Just pop them in the microwave for about 1 minute, and you're done.

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.

CAMBODIAN SUMMER ROLLS AND DIPPING SAUCE

Steps:

• To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
• Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
• Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
• Spread 1 teaspoons hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoons basil, and 1 teaspoons mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying.
• Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
• To prepare dipping sauce, combine 1/3 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, 1 teaspoons ginger, 1 teaspoons Chile paste, and 1 clove garlic in a small bowl; stir with a whisk.