Cambodian Egg Rolls Recipe

Time30m

Serves4

Pan fried rice cakes, stuffed with chive leaves.

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Ingredients

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1
Prepare the Filling
Finely chop the chive leaves, carrots, and garlic. In a bowl, combine the chives, carrots, garlic, soy sauce, salt, and black pepper.
2
Assemble the Egg Rolls
Soak the rice paper wrappers in warm water until soft. Lay a wrapper on a flat surface, place a spoonful of filling on the lower third, and fold the sides inward before rolling tightly.
3
Fry the Egg Rolls
Heat vegetable oil in a pan over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
4
Serve
Serve the Cambodian egg rolls hot with a dipping sauce of your choice.