Cambodian Cabbage Rolls Recipes

CABBAGE FREE CAMBODIAN EGG ROLLS

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.

CAMBODIAN EGG ROLLS

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.

KACHMAN'S SOUR CABBAGE ROLLS

Steps:

• In a small pot heat oil.
• Add bacon and onion.
• Cook, stirring over med heat until onions are opaque and bacon is soft.
• Add dill and salt.
• Remove from heat and add to cooked rice.
• Let cool, this is the filling.
• Remove and separate cabbage leaves from head.
• Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
• Grease casserole dish.
• Place 1 Tbsp of filling on widest end of leaf.
• Fold sides in and roll up. Filling should not be hanging out.
• Place in casserole dish creating layers.
• Combine water and oil and pour over cabbage rolls.
• Cover with lid or tinfoil.
• Bake in a 325°F oven 2 - 21/2 hours.
• You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
• Freezes well before cooking.
• *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.