About Me

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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Sunday, April 22, 2012

Cambodian pork spring rolls

I love making spring rolls but I hate peeling those spring roll pastries. I learned to make spring rolls from my mom. She makes amazing Cambodian/Asian food. I miss it a lot. My husband's family loves my spring rolls. I have made these pork spring rolls for tomorrow birthday gathering.

For the filling you could use pork, beef, chicken, shrimps and any veggies. I used ground pork in my spring rolls.

Here is my pork filling:

2 cups shredded Chinese cabbage
1 cup shredded carrots
1 Chinese round garlic, minced
2 medium onion, minced
1/2 cup chopped fresh coriander leaves
2 stalk Chinese green onions
2 lbs ground pork
4 tablespoons oyster sauce
2 tablespoons golden mountain seasoning
salt and freshly ground black pepper
1 cup shredded potatoes (optional)

(I also added in Worcestershire sauce, seasoning salt, extra oyster sauce or meat seasoning for more taste.)

Mix all ingredients well with hand so everything is well combined.

 2 packages spring roll wrappers(small)

1-2 egg and 1 tablespoon water mixed/whisk in a small bowl.

If using those small spring roll pastry,  place approximately 1/2 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the egg wash mixture, and brush wrapper seams to seal.

I used corn oil to fry my pork spring rolls. Can also bake them in the oven too.

Here is a site that explains more on how to wrap spring rolls.

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