Last week was the last week I spent this summer with my grandma. To get the family together, my cousin and I made some cambodian dishes. After 5 hours of cooking, we made +100 rolls with 2 different types of fried spring rolls that we classified as small and big. I know ,not very descriptive names but here’s why. The small rolls are ‘small’ because they were served as appetizers while the big rolls were served as main dishes.
Even though these rolls are small, you can still serve it as a main dish. Just letting you know now that these bite-size rolls are addictive. And they are very filling. If you are using them as appetizers, I would only recommend 2-3 per person. If it’s a main dish and you’re keeping them petite, 5-8 would be plenty. Now, I’m not very good at serving sizes so I’m not quite sure if 5-8 would fill your guests yet I would definitely serve some salad or something else on the side.
Let me point out one more thing. Rolling them is very time consuming. To make time go by and have more fun, have a few people over to help you. Since you would be already rolling, I would recommend to make as many rolls that you can make and then put some in the freezer for later. If other people are helping you, they can take some home too. All the time and work that you put in is worth it. These little rolls are one of my favorite recipes I’ve ever made. Now you can make your own opinion of them by trying the recipe. Keep an eye out for the big spring rolls, they maybe coming soon.
Small Fried Spring Rolls
- 2 lbs cabbage, shredded
- 2 white onions, chopped
- 3 garlic cloves, pressed or finely chopped
- 5 tbsp soy sauce, low sodium, plus move to serve
- 5 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 20 water chestnuts canned in water, drained and chopped in small cubes
- 2 lbs ground pork
- Frozen Spring Roll Pastry Sheets, 8in x 8in, thawed and cut into 4in x 4in squares
- 1-2 egg yolks
Directions for Filling:
Heat a skillet with a little oil. Cook the cabbage and onions in skillet until tender (yet not too cooked!). Cool the cabbage and onions in a medium/large bowl.
While the cabbage mixture is cooling, mix the garlic, soy sauce, sugar, salt and pepper in a small bowl. Mix until the sugar has ‘melted’ into the mixture. Add the pork and chestnuts.
Once the cabbage mixture is cooled, coat with soy sauce mixture. Mix all the ingredients until everything is well incorporated, recommended to mix with hands.
Wrap the roll, use How to Roll as reference, tightly.
Heat the fryer with oil. Place 4-5 rolls in at a time, depending on how big your fryer is. Fry until the outside is golden. Remove from fryer and place on a plate. Dab them with a paper towel to remove the excess oil. Serve warm with soy sauce.
How to Roll: