Cambodian Egg Rolls

This is a family recipe. Growing up my mom only make these on special occassions. i actually always have these in my freezers for whenever i am hunger for them. Everyone that has tried these egg rolls loved it. beware: they are very addictive!!

Steps

Soak the rice noodles in hot water for about 10-15 minutes.

Cut to 2 inches in length.

In a large bowl mix first 12 ingredients and set aside.

In a small bowl mix flour and water to make a loose paste to seal the wrappers.

Instructions on how to roll the egg rolls should be on back of the each packages.

Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture.

Make about 55-60 depending on the amount of fillings you use.

Give or take.

Deep fry until golden brown.

Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.

Serve with favorite sweet and sour sauce.

Ingredients

ground pork, cabbage, bean sprouts, carrot, vermicelli rice noodles, garlic cloves, yellow onion, sugar, salt, chicken bouillon, oyster sauce, soy sauce, fresh black pepper, egg roll wraps, oil, flour, water