NAEM: Fresh Pork Spring Rolls

Course Starter
Cuisine khmer
Servings 2 portions

Ingredients

  • 8 pc spring roll skin/rice paper wrapper
  • 50 gr lettuce
  • 5 gr sweet basil
  • 50 gr bean sprouts, (cooked in boiling water for 30 seconds)
  • 20 gr cucumber
  • 20 gr long bean

Filling

  • 200 gr minced pork
  • 200 gr cabbage, julienne
  • 1 pc onion, julienned
  • 1 pc carrot, julienned
  • 5 pc small piece of garlic, chopped
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 1 tsp salt
  • 1 tsp chicken stock or powder
  • 3 tbsp vegetable oil

Instructions

  • 1. Heat a pan until hot. Add the oil, then garlic and sauteed until brown.
    2. Add the onion, carrot, cabbage, salt, sugar, fish sauce and ,sauteed until everything is cooked and the liquid has evaporated
    3. Put the spring roll skin in cold water for few seconds to make it soft.
    4. Place the lettuce in the middle of the wrapper. Place the bean sprouts, basil and warm filling on top. Roll up the spring roll. To serve with sauce on the side.
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