Passport & Plate - Delicious Khmer Spring rolls
Cambodia | Saturday, March 7, 2015 | 5 photos
Ingredients
250g minced pork
50g vermicelli noodles
150g bean sprouts
50g shredded carrot
(you can also include 5 or 6 Chinese mushrooms but I'm not a mushroom fan so normally leave these out!)
1 small onion finely chopped
1 garlic clove
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp grated palm sugar (if you can get it, otherwise substitute with regular sugar if not as this will also work well)
1 pack spring roll wrappers - normally a pack of 12 but this recipe should make between 20 and 25 spring rolls but you can vary the size!
1 egg (for sealing)
Oil for deep frying
For dipping sauce:
2 garlic cloves
1 tbsp sugar
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
1 small red chilli, finely chopped (remove seeds if you like less spice!)
How to prepare this recipe1. Soak vermicelli noodles in hot water as per packet instructions/ for approximately 10 minutes. (in a separate bowl soak mushrooms if using!)
2. Put the minced pork, shredded carrots, bean sprouts and onions into a bowl and mix.
3. In a separate bowl mix together the soy, garlic, fish sauce and palm sugar. Then mix all ingredients in one bowl with cooked noodles. (and mushrooms)
4. Lay out the spring roll wrappers and place approximately one tbsp of the mixed ingredients into the wrapper.
5. Spread a small amount of raw egg around the outside of the wrapper to help seal and roll up. Do this until you have run out of filling.
6. Heat the oil in a deep frying pan on a medium heat.
7. Add the spring rolls a few at a time and deep fry until golden brown.
8. Rest on kitchen toll to drain any excess oil.
9. Serve to anyone hungry, it's nice to wrap in lettuce leaves and serve with a chilli dip (simple recipe below) :)
1. Combine all ingredients in a bowl and leave for 10-20 minutes to allow the flavours to mix.
The story behind this recipeI was in Cambodia almost three years ago on the trip of a lifetime. It was one of my last stops in my tour of South-East Asian experience, and what a humbling and incredible country to be able to visit. Originally I went to Siem Reap to visit Angkor Wat but after sampling the local cuisine I had to learn how to take part of the experience home with me! I came across Tigre de Papier cooking school not far from where I was staying and the lesson included not only the preparation of a starter, a main course and a dessert, but also a trip to Psa Chas market with the chef to purchase our ingredients.
What I loved about the experience as a whole was not only learning about how to cut and prepare the food in certain ways and being able to enjoy a delicious meal with new friends, but also for someone so passionate about their country's cuisine to be able to pass this on to me was a truly great experience.
Cambodia is still an incredibly poor country, and what actually happened when we left the class (the quantities made at the time were bigger than my recipe) with armful's of spring rolls, was that we ended up giving them all away to the young children living on the streets. But what amazed me the most was how happy, kind, warm and welcoming every single person was that I met whilst I was there. For people who have so very little, they are incredibly positive and humbling. I have recommended this destination as a must visit to many friends, and really hope to go back in the future!
