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!
Provided by mitziebella_fly
Categories Toddler Friendly
Time 1h15m
Yield 55-60 egg rolls
Number Of Ingredients 17
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. (There has been times that i have more fillings and less wraps or vise versa).
- 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.
CAMBODIAN CABBAGE ROLLS
Make and share this Cambodian Cabbage Rolls recipe from Food.com.
Provided by Lori 13
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven 350.
- Blanch cabbage 5-10 minutes or until leaves can be removed easily.
- I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.
- Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.
- Blanch noodles. Drain.
- Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.
- Combine the nuoc nam, vinegar, lime juice and sugar.
- Add enough to chicken mix to moisten.
- Fill cabbage leaves with mix. Roll up.
- Place seam side down in a sprayed 9x13 baking dish.
- Pour on remaining sauce.
- Bake 20 minutes, basting often.
Nutrition Facts : Calories 813.2, Fat 20.3, SaturatedFat 3, Cholesterol 65.8, Sodium 3838.1, Carbohydrate 120, Fiber 5.7, Sugar 13.5, Protein 39.6
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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