Cabbage Free Cambodian Egg Rolls
Discover the irresistible crunch and bold flavors of Cabbage Free Cambodian Egg Rolls—a delicious twist on the classic appetizer! These golden, crispy rolls are filled with a savory blend of seasoned ground pork, shredded carrots, bean sprouts, and aromatic garlic, all enhanced with the umami richness of soy sauce and fish sauce. Unlike traditional recipes, this version skips the cabbage, making it lighter yet equally satisfying. Perfectly wrapped in egg roll wrappers and fried to golden perfection, these rolls are ideal for impressing guests or savoring as a family treat. Serve them hot with sweet chili sauce or a tangy soy-vinegar dip for a delightful burst of flavor in every bite. With just 30 minutes of prep and 20 minutes of cooking, this recipe is an easy way to bring Cambodian-inspired cuisine to your table!
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Ingredients
- 1 pound Ground pork
- 2 cups Carrots, shredded
- 1 cup Bean sprouts
- 4 Green onions, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon White pepper
- 20 Egg roll wrappers
- 4 cups Vegetable oil (for frying)
- 1 Egg, beaten
Directions
Step 1
In a large skillet over medium heat, cook the ground pork until no longer pink, breaking it up as it cooks. Drain excess fat and set aside.
Step 2
In the same skillet, add the shredded carrots, bean sprouts, and green onions. Sauté for 3-4 minutes until slightly softened.
Step 3
Stir in the minced garlic, soy sauce, fish sauce, and white pepper. Cook for another 1-2 minutes until well combined. Remove the filling from the heat and let it cool completely.
Step 4
Once the filling has cooled, take an egg roll wrapper and place it on a clean surface with one corner facing towards you, like a diamond shape.
Step 5
Add about 2 tablespoons of filling near the center of the wrapper. Fold the bottom corner up and over the filling, then fold in the two side corners. Roll the wrapper tightly while ensuring the filling stays enclosed.
Step 6
Brush the top corner of the wrapper with beaten egg to seal the roll. Repeat this process until all wrappers and filling are used.
Step 7
In a large, deep skillet or pot, heat vegetable oil to 350°F (175°C). Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pot.
Step 8
Fry the egg rolls for about 3-5 minutes, turning occasionally, until they are golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
Step 9
Serve the egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy-vinegar dip.
Nutrition Facts
| Serving size | (2574.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10987.4 |
| Total Fat 1056.6g | 0% |
| Saturated Fat 171.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 593.2mg | 0% |
| Sodium 6027.3mg | 0% |
| Total Carbohydrate 296.7g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 24.9g | |
| Protein 176.0g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 379.9mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 1924.9mg | 0% |
Source of Calories