Cambodian Cabbage Rolls Recipes

Steps:

• Take egg roll wrappers out of the freezer and let thaw for an hour before starting.
• Fill a medium size bowl with luke warm water, place the package of Vermicelli Mung Bean noodles in it to soften.
• In another medium size bowl add 2-3 pounds of ground pork, 1 pound of ground shrimp, 4 finely shredded medium size carrots, 1/2 onion chopped, 1 tablespoon of black pepper, 1 teaspoon of salt, 1 heaping Tablespoon of sugar.
• Seperate the 3 eggs, yolks into a small bowl, and the whites to the meat mixture.
• Drain water out of mung bean noodles (they should be pliable) and add to the meat mixture.
• Mix ingredients throughly. (This is best done by hand like meatloaf.).
• Beat the eggs yolks you placed into a small bowl until mixed.
• Seperate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape.
• To seal egg roll at the last fold dip your finger or pastry brush into egg yolk and smear a little on the last fold. Then finish rolling egg roll.
• Continue to make all egg rolls before frying.
• Heat a small pot with approx 3 cups of oil. Heat on high until just about smoking, then turn down to medium heat.
• Place a few egg rolls in the oil and cook about 8 minutes and then flip over and cook another 8 minutes. They should be a darker golden brown in color.
• Remove from oil and let oil drain on a paper towel.

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.

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.

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.