Cabbage Free Cambodian Egg Rolls

Recipe by nome179er
READY IN: 1hr 1min


  • vermicelli mung bean noodles (These are made out of green mung bean, and are dry white noodles you will find in the asian aisle at)
  • 5
  • 2 -3
  • 1
    lb shrimp
  • 4
    medium carrots
  • 12
    medium onion
  • 1
    tablespoon black pepper
  • 1
    tablespoon sugar
  • 1
    teaspoon salt
  • egg roll wrap (enough for approx 50 egg rolls)
  • 3
    cups vegetable oil


  • 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.