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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cambodian Egg Rolls Recipe

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This recipe for Cambodian Egg Rolls is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package egg roll skins (about 30)
1 bundle bean thread
1 pound ground lean pork or chicken
1 onion, chopped
½ head cabbage, shredded
1 cup shredded carrot
1 egg, beaten
Dash of pepper
1 tsp salt
2 tsp sugar
1 clove garlic, minced
4 Tbsp oyster sauce
Oil for frying
Directions:
Directions:
Soak bean thread in warm water for half an hour; drain and chop it 1 to 2 inches long. In a large mixing bowl, mix meat with onion, salt, pepper and garlic. Add cut up bean thread, shredded cabbage, and shredded carrots. Mix together, then add oyster sauce and mix again.

Lay egg roll skin on a flat surface in a diamond shape. Add 1 Tbsp full of filling, in the corner. Fold the bottom edge over the filling. Fold the side like an envelope. Continue rolling to the top. Seal the end with beaten egg or water. Deep fry over medium-high heat until egg rolls harden. Makes 30 egg rolls. Great with Sweet Peanut Sauce.

 

 

 

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