Ciyaoy: Deep fried spring roll, minced chicken

Course Starter
Cuisine khmer
Servings 2 portions


  • 6 pcs Deep fried spring roll skin
  • 60 gr chicken minced
  • 3 Cloves Garlic
  • 10 gr Shallot
  • 30 gr Taro root
  • 30 gr Sweet potato
  • 20 gr Onion
  • 2 tsp Oyster sauce
  • 1 tsp Fish sauce
  • 5 gr White sugar
  • 1 pcs Egg yolk (keep it on the side for keeping sticker with spring roll skin)


  • 1. In the large pot put the oil until warmed add chop garlic and shallot then minced chicken keeping boiling for 4 minute add all kind of vegetables
    2. Keep continuous string for a 2 minute then add fish sauce, oyster sauce, and sugar for a few second or until the water is reduce, then adjust seasoning to test.
    3. Brush with egg yolk and wrap the filling for 1 piece, about 30 g. Finally, fry with hot oil for 3 minutes and serve with sweet chili.