Today I would like to share with you the recipe for Cambodian Fresh Spring Rolls I learned. It also includes the dipping sauce to go with them. You can make your own version of course by including just vegetables, shrimp, chicken or pork.
- 1 carrot (peeled, in julienne)
- 1 cucumber (peeled, cut in half and then lengthwise into sticks)
- 2 snake/string beans (cut as long as cucumber)
- A handful of bean sprouts
- A handful of coriander leaves (if you find Cambodian coriander, even better)
- A handful of sweet basil leaves
- 6 lettuce leaves
- 6 rice paper sheets
Boil snake beans and, if you'd like, the carrots, bean sprouts and cucumber for 1-2 minutes, so they still remain crunchy. I personally prefer to cook only the snake beans. In Cambodia, for food safety reasons, we boiled everything. Strain them and set them aside.
Dip rice paper sheet in room temperature water until softer but still firm enough to fold and roll. Place rice paper on a wooden cutting board and fold one side 4cm inwards so as to have on sharp edge. That will the be open side of your spring roll. With the sharp edge on the left hand side, place vegetables bottom of paper sheet. Roll it upwards until the middle, fold right side and keep rolling until the end of the sheet.
This video is much clear than any explanation I could write. :)
Repeat for other 5 sheets.
- 1 head of garlic
- 2 large red chillies
- A bunch of coriander (just the roots)
- 3 shallots
- juice of 2 limes
- Palm/brown sugar
- Fish sauce
- Chicken stock powder
- 1-2 cups vegetable stock
- Crushed peanuts
Chop garlic, chillies, coriander and shallots very finely. In a saucepan allow sugar to melt until caramelised. Add chopped vegetables, 3 tablespoons of fish sauce, 1 tablespoon of chicken stock powder and 1-2 cups of vegetable stock. Simmer for 2 minutes. Allow to cool in a bowl before adding the lime juice and the crushed peanuts.
- 250g finely chopped skinless and boneless chicken or pork
- handful of peeled shrimps
- 2 garlic cloves (finely chopped)
- Palm/brown sugar
- Oyster sauce
- Black pepper
In a saucepan fry garlic with a drizzle of oil, add the meat/shrimps and stir until brown. Add 1 tablespoon of sugar, 1 tablespoon of oyster sauce and black pepper to taste. Stir for 1 minute and then set aside. The meat/shrimps are added to the spring rolls together with the vegetables.
Here is something really great to help you with your julienne carrots and vegetables in general: a julienne peeler. Genius, isn't it? I got compliments on my great knife skills when in reality I was using one of these. Learned that from our fantastic Cambodian instructor. :)
Hope you enjoy the recipe as much as I do and that you do give it a try!