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.
http://www.easy-recipes-online.com/spring-rolls-recipe.html