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Cambodian Fried Spring Rolls

Spring rolls with a decidedly Cambodian flavor.
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Print Recipe
Course Appetizer, Deep fried, Dinner
Cuisine Asian

Ingredients
  

Filling

  • 10 grams Dried Shrimp, rehydrated and minced
  • ½ cup Dried mushrooms, rehydrated and minced
  • 5 Garlic cloves minced
  • ½ cup Finely chopped shallots
  • 1 cup Grated peeled Daikon root
  • ¾ cup Grated carrot
  • ¾ cup Finely chopped/minced pork
  • ¼ cup Rice Wine vinegar
  • 2 TBSP Oyster Sauce
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black Pepper
  • 1 tsp Honey

Assembly and Cooking

  • 1 package Spring Roll Wrappers Flour
  • Cooking Oil, Canola or similar.
  • 30 grams Meifun noodles

Instructions
 

Filling

  • Soak the shrimp for about 15 minutes until softened then drain. Finely chop the shrimps.
  • Soak the mushrooms until softm, drain well.* Finely chop the mushrooms.
  • Combine the shrimp, mushrooms, garlic, shallots, daikon, and the carrot and mix well.
  • Once the vegetables are well mixed, add to the pork. Mix well with your hands.
  • In a 2 cup Pyrex measuring cup, place the vinegar, oyster sauce, salt, pepper and honey. Whisk and mix well.**
  • Add the liquid mixture to the pork mixture and mix well. Again, the best is with your hands.
  • Once well mixed take a spoonful of the mixture and fry it until cooked. Taste! If well seasoned set aside the filling. If needing further spices, add as needed.

Assembly

  • Soak the meifun noodles in warm to hot water until they are pliable.
  • Place one wrapper on a floured flat clean surface.
  • Add a few meifun noodles to the middle of the wrapper. I actually cut these with a scissors. The amount you add is purely preference. I love these noodles so I add about 10 strands the length of the center of the wrapper.
  • Add about 1-2 TBPS of the filling on the edge of the wrapper, on top of the noodles, and wet the edges of the wrapper.
  • Fold the two edges over, and then roll the wrapper closed. Seal well with the farther edge. Place the uncooked spring roll on a parchmentt covered cookie sheet. These can be frozen and placed directly into hot oil. They will take a bit more time to cook, but will be fine. If you are going to wait to cook these (anything beyond an hour or so) the best option, in my opinion, is to freeze them. Otherwise the skins will rip due to the moisture of the filling.

Cooking

  • Set up your deep frying as discussed in my blog, (https://wrapitupfood.com/tips-for-deep-frying-in-oil/).
  • When the oil is at the righ temperature, place 4 or 5 of the rolls in the oil. Do not crowd. Obviously this depends on the size of the pot. Keep the temperature between 350-375 degrees F.
  • Fry the rolls until golden brown. Remove from the oil and place on a metal screen. Once cool enough, place on paper towels.
  • These can be served immediately, or at room temperature. They can also be frozen and vacuum packed for later consumption.
  • These can be served with a dipping sauce, see the recipe that follows. However, I think they are delicious all by themselves.

Notes

*The mushroom liquid can be used as a stock or placed in soup or stews. Again, it can be frozen, and vacuum packed for later use.
** It is critical to take the time to mix all the ingredients well. Using your hands is the best option. However you don't want a slurry. The vegetables still need to be rinely diced.

Nutrition

Serving: 1g
Keyword appetizers, Asian Wraps, Spring Roll
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