Cabbage Free Cambodian Egg Rolls Recipe

Discover the secret to unbelievably delicious Cambodian egg rolls! This authentic family recipe, passed down through generations, skips the cabbage and delivers a flavor explosion. Using simple ingredients and easy-to-follow instructions, you'll create crispy, golden-brown egg rolls filled with savory ground pork, succulent shrimp, and perfectly seasoned vermicelli noodles. No trip to a specialty Asian market is needed – everything you need is readily available at your local supermarket. Get ready to impress your family and friends with these incredible egg rolls!

Prep Time 30 mins

Cook Time 61 mins

Calories 233.4 kcal

Protein 17g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cabbage Free Cambodian Egg Rolls

Mung Bean Noodles
Warm Water
2-3 pounds (907-1361g) ground pork
Shrimp
4 medium carrots (finely shredded; about 2 cups)
1/2 medium onion (finely chopped)
1 tablespoon black pepper
1 heaping tablespoon (15g) sugar
1 teaspoon salt
3 large eggs
Egg Roll Wrap
Vegetable Oil

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How to Make Cabbage Free Cambodian Egg Rolls

Remove egg roll wrappers from the freezer and let them thaw completely for at least 1 hour.
Fill a medium bowl with lukewarm water and add 4 ounces (113g) of vermicelli mung bean noodles. Let them soak until softened (about 5-10 minutes).
In a large bowl, combine 2-3 pounds (907-1361g) ground pork, 1 pound (454g) ground shrimp, 4 medium carrots (finely shredded; about 2 cups), 1/2 medium onion (finely chopped), 1 tablespoon black pepper, 1 teaspoon salt, and 1 heaping tablespoon (15g) sugar.
Separate 3 large eggs, adding the yolks to a small bowl and the egg whites to the meat mixture.
Drain the softened mung bean noodles and add them to the meat mixture.
Mix all ingredients thoroughly until well combined.
Beat the egg yolks in the small bowl until light and frothy.
Lay out an egg roll wrapper. Place 2-3 tablespoons of the filling in the center of the wrapper.
Follow the instructions on the egg roll wrapper package to roll the egg rolls tightly, sealing the edges.
To seal the final edge, brush a little beaten egg yolk along the last fold.
Repeat steps 8-10 until all the filling is used.
Heat approximately 3 cups (709ml) of vegetable oil in a small pot or deep fryer to 350°F (177°C). The oil is ready when a small pinch of filling sizzles immediately upon contact.
Carefully add a few egg rolls to the hot oil, ensuring not to overcrowd the pot.
Fry for approximately 8 minutes per side, or until golden brown and crispy. Adjust cooking time depending on the thickness of your egg rolls.
Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

20g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Pork Recipes Seafood Shrimp Recipes Asian Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Appetizers Pasta Seafood Asian Dinner Party Dietary Low Carb Low In Something Pasta Rice And Grains 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Cabbage Free Cambodian Egg Rolls?

Cabbage Free Cambodian Egg Rolls takes about 91 minutes from start to finish — roughly 30 minutes to prepare and 61 minutes to cook.

How many calories are in Cabbage Free Cambodian Egg Rolls?

Cabbage Free Cambodian Egg Rolls has approximately 233.4 calories per serving, with about 17 g protein, 0 g carbohydrates and 33 g fat.

What ingredients do I need for Cabbage Free Cambodian Egg Rolls?

The key ingredients for Cabbage Free Cambodian Egg Rolls are Mung Bean Noodles, Warm Water, Ground Pork, Shrimp, Carrots, Onion. See the full list with measurements above.