It’s safe to assume that everyone loves spring rolls. Be it fresh or fried, veggie or meat, Vietnamese or Cambodian or Thai style, these appetizers are universally loved. This recipe is Cambodian style meaning that unlike the thin and crispy rice paper used by the Vietnamese to wrap the rolls, the Cambodians mostly use wheat paper so the rolls, when fried, are more golden and are crispier. I personally prefer the rice paper version but feel free to use whatever you fancy.
[recipes Serving=2 Time=”30mins” Difficulty=”Easy”]
- 100gms taro (or white potato or sweet potato)
- 50gms chicken (or pork or mushrooms)
- 20gms carrot
- 2-3stalks spring onion
- 1/2tspn chicken stock/knorr/buillion
- 1tspn soft brown sugar
- 1/2tspn black pepper powder
- a pinch of salt
- 1ltr vegetable oil (or sunflower oil) for frying
- 5-10sheets of rice paper or wheat paper
- Peel taro and carrot. Grate finely, add to a bowl, mix and set aside.
- Finely slice spring onions, add to the bowl (do not mix).
- Finely slice the chicken and mince with the knife until it resembles a paste. Add to the bowl without mixing.
- Add chicken stock, salt, sugar and black pepper to the bowl. Squeeze and mix for a couple of mins until ingredients are combined.
- Take one sheet of wrapping paper and set it on a smooth chopping board. Spoon 1tbspn of filling at the edge of the wrapping paper. Spread the mixture to resemble a tube about 6cms long and begin rolling the paper. when rolled half way, fold the sides in and continue rolling the paper. Repeat until all the filling is used up.
- Heat oil in a deep frying pan on medium heat. Add the spring rolls one at a time. Fry for a few minutes on one side till golden, turn over and repeat. Repeat this step once more till spring rolls are golden brown on both sides.
- Remove from pan and drain on a kitchen towel.
- Serve with a sweet chilli dipping sauce!