Squeezing the most out of life | An Aussie and a Colombian living life with a wandering spirit. Eight years together & over 60 countries up our sleeves, we're sharing the love |

How to make fresh Cambodian spring rolls

Fresh spring rolls are very much a part of the diet in this part of Asia, they are cheap to buy, versatile and really healthy. And on hot days they make the perfect satisfying snack-ette. You can make them stuffed full with any meat or vegetable combination; add fresh prawns and avocado or spice them up with some diced chilli. It’s all about the roll.

You will need:
6 rice paper sheets, grated or finely diced carrots, mint leaves, 1/4 of a small cucumber diced, vermicelli noodles, salt and pepper, sliced and cooked chicken breast (optional), coriander leaves rougly chopped, a small dish of water, Vietnamese basil leaves, basil leaves, egg (optional) and 1 tbspn of soy sauce.

Do this:
Place the dry rice vermicelli noodles in a bowl of boiling water for several minutes until soft then strain and rinse with cold water. Mix the egg and soy sauce together, our into a fry pan and cook as a pancake then remove the slice and let cool. Pour a little water over a large plate to cover the surface then dip the rice paper sheets in to the water to soften and place on a flat surface. Add a little of each of the fillings to the paper, add a bit of salt and pepper, fold in each of the two ends and then roll in to a neat spring roll.

Scoff like this:
Serve with a chilli or sweet peanut dipping sauce and a fresh juice chaser over crushed ice.

To find out more about where we learned how to make these delicious rolls and the cooking classes available in Siem Reap visit Beyond. unique escapes.


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There are 5 Comments to "How to make fresh Cambodian spring rolls"

  • cassie vincent says:

    The spring rolls look delicious darl,if the weather warms up Emma and I might make these next week for a light dinner.Yum Yum.Love the Blog.Hugs and kisses.xxxx

  • sporks says:

    Hugs and kisses back to you both. Bring on the rolling good times xx

  • Vanessa says:

    Thank guys for this inspiration. I read this blog ages ago and wanted to give this a go but couldn’t find your recipe again >.< Anyway, blundered along on my own and now I am buy the mammoth pack of rice papers from the asian grocer lol…totally addicted. Actually, we all love them xx

  • Vanessa says:

    Gah…excuse the typos. It’s late…I’ve been working all day then packing…and the drambuie is kicking in lol x

  • sporks says:

    Thanks for letting us know Vanessa! We never really know who reads this, so it’s always good to not only know you read it, but have found something tasty. We’ll check your work when we come for a visit ;D

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