Khmer Spring Rolls with Pork and Eggs

Khmer Spring Rolls

Khmer Spring Rolls with Pork and Eggs

This is a traditional Khmer spring rolls recipe with minced pork meat and eggs. You can combine it with the kind of vegetables you like. This spring rolls are very simple to cook and you don´t have to sepent much effort on making this traditional Khmer dish. If you use the dried rice paper from the asia supermarket you have to soak them in warm water first.


gluten free lactose free

1 pack of rice papers
100 g minced pork meat
2 tbs chopped cabbage
3 eggs
1 tbs dried garlic chips
fresh herbs like thai basil, thyme and coriander leaves, minced
1 carrot, grated
5 garlic cloves, minced
neutral oil
1 tsp salt

Beat eggs (save white of one egg) and mix with 1 tsp salt. Fry eggs from both sides in a pan like an omelette and cut in stripes.

Soak garlic chips in 1 tbs water and add the cabbage (mix well).
Mix cabbage with mined meat minced garlic cloves and carrots. Fry mixture in oil until meat is brown. Discard the liquid if there´s some left in the pan. Now mix meat and cabbage with herbs and the egg stripes.

Soak rice paper and fill with the mixture. Roll a typical spring roll. Use egg white at the end of the rice paper to make it stick together. Add oil in a pan and fry spring rolls until they are brown and crispy.

Serve with a spicy chili dip like Nam Pla Prik or our Homemade Thai Chili Dip.

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