Cambodian Egg Rolls

READY IN: 1hr 15mins




  • 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.