Cambodian Egg Rolls

Cambodian egg rolls are filled with vermicelli noodles instead of bean sprouts and cabbage. The finely chopped and shredded vegetables are combined with ground pork and chopped shrimp for a burst of flavor with each bite. Serve with Thai chili sauce for dipping.

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1 cup Chinese vermicelli
1 tablespoon olive oil
1 pound ground pork
1 cup Argentinian shrimp
1 cup carrot, grated
1 small onion, finely chopped
1 cup mushrooms, finely chopped
3 eggs, separated
1 teaspoon Chinese five spice
1 teaspoon black pepper
1 teaspoon Kosher salt
1 package egg roll wrappers
Vegetable oil for frying

Cook the vermicelli noodles according to package directions and chop into small pieces. Clean and devein the shrimp and chop up into small pieces. Set both aside.

Heat the olive oil and sweat the onion, mushrooms, and carrots. Once cooked, mix together with the ground pork, chopped shrimp, Chinese five spice, pepper, and salt. Add the cooked and chopped vermicelli noodles. Separate the eggs and mix in the whites into the meat-vermicelli mixture.

Beat the egg yolks and brush egg roll wrapper edges. Turn egg roll to a diamond shape and place 2 tablespoons of the filling into the center of the egg roll. Pull the left and right corner towards the center of the egg roll and on top of the filling. Take the bottom point and place it on top of the filling and while pushing the filling in, wrap the egg roll tightly. Make all the egg rolls before frying.

Heat your wok or deep pot with approximately 3 cups of oil until the oil is just about smoking (approximately 325°F). Place three egg rolls in at a time and cook until golden brown for about 2 to 3 minutes per side. Place on a paper towel lined plate once done. Serve immediately.

Makes 18 egg rolls.

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