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Spring Rolls - Flavourfully Good
Flavourfully Good

Spring Rolls

This classic Cambodian fried spring roll recipe makes a crunchy deep-fried filled with ground pork, glass noodles, taro, cabbage, carrot, and onion, seasoned with salt, sugar, chicken soup base mix, fish sauce, oyster sauce, black pepper, and seasoned with salt, sugar, chicken soup base mix, fish sauce, oyster sauce, and black pepper. And there is also a recipe for spring rolls dipping sauce.
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Servings: 5 people
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Cambodian
Ingredients Method Notes

Ingredients
  

Spring Rolls Dipping Sauce:
  • 2 tbsp fish sauce
  • 1 large garlic
  • 1 large shallot
  • 1 chili pepper
  • 3 tbsp crush roasted peanuts
  • 2 tbsp white vinegar
  • 4 tbsp sugar
  • 1/4 tsp salt
  • 8 tbsp | 100 ml water
Spring Roll Wrappers:
  • 250 g all-purpose flour
  • 1/4 tsp salt
  • 75 ml hot water (140°F)
  • 120 ml water
  • 1/4 cup vegetable oil (for the dough)
  • 5 cup vegetable oil (for deep-fry)
Filling:
  • 85 g taro
  • 85 g cabbage
  • 85 g carrot
  • 2 bunchs glass noodles (soak in water)
  • 1 large onion
  • 500 g ground pork
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 1 tbsp chicken soup base mix (optional)
  • 1 tbsp oyster sauce
  • 1/2 tbsp fish sauce
  • 1 tsp ground black pepper
  • 1 egg yolk (for sealing the spring rolls)

Method
 

Spring Rolls Dipping Sauce:
  1. Chop the garlic, thinly slice shallot and chilli pepper.
  2. In a measuring cup, mixing water, sugar, white vinegar, fish sauce, and add chop garlic, sliced shallot, chilli pepper, then stir until well dissolves. Set aside for serving.
Spring Roll Wrappers:
  1. In a large mixing bowl, combine all-purpose flour, salt, and stir. Then gradually add the hot water, stir. Once finish with hot water, start gradually add the room temperature water, and stir until it forms a dough.
  2. Cover with plastic wrap and let it rise for 10 minutes.
  3. Dusting the working space with flour, and place dough on it. Knead the dough until smooth then roll it into a long strips.
  4. Cut the dough into small 20 pieces. Then use your finger to form the dough into balls.
  5. Once finish all the dough, cover with plastic wrap and let it rise again for 15 minutes.
  6. Take one bun at a time, sprinkle some flour on the top, press and roll out the ball into about 3 inches circle and 2 millimetres thick. Repeat the process until finish all the balls.
  7. In a plate, sprinkle some flour and stack the thin circle doughs together. Use oil and sprinkle flour in between each layer for making it easy to peel.
  8. After stacking all together, re-roll them to make a thin layer. Use a round circle plate to cut it then place it on a round parchment paper.
  9. In a steamer, bring water to a boil then lower the heat to medium. Put the it in and steam for 15 minutes.
  10. Let it cool down, then detach it when warm.
Filling:
  1. Soak dried glass noodles in hot tap water for 5-15 minutes (the longer they soak the more they expand), and drain well. Then cut into 3 inches lengths.
  2. In a large mixing bowl, add lean ground pork, shredded carrot, shredded cabbage, shredded taro, glass noodle (cellophane vermicelli), chicken soup base mix (optional), oyster sauce, sugar, fish sauce, salt, sprinkle black pepper, and mix all together until well combined.
Wrapping Spring Rolls:
  1. Organize the working space with a cutting board, a small bowl of egg yolk, a spoon, and a container.
  2. Place a wrapper on the cutting board, spoon about 2 tablespoons of filling onto the wrapper from one edge, then fold the wrapper edge over the filling, next fold the right and left sides and roll, once you almost reach the end edge, brush with egg yolk and continue to roll until reaches the end of the other edge. Place them into a plate or container for getting ready to deep-fry.
  3. Use a deep frying pan, and heat the vegetable oil on medium heat until reaches 160ºC | 320ºF. Gently drop in the spring rolls (try not to over-crowed) and deep-fry for about 4-5 minutes or until golden brown and crisp.
  4. Place the spring rolls on the cooling rack and serve immediately with dipping sauce and vegetables. Yummy!
  5. Enjoy!

Notes

For sealing the spring rolls, you may use cornstarch mixture for better results. They still turned out as good with egg yolk, so we use it.
These cooked spring rolls can be kept in the refrigerator and sever on the next day using an air-fryer, they taste delicious and crispy like the first day.
Or you can store the uncooked spring rolls in the glass container, layer them with plastic wrap, and keep them in the freezer for later.