Most Americans associate egg rolls with China, but they are also a popular dish in Cambodia, the birthplace of this recipe.
5 oz. white sweet potato, shredded)
5 oz. taro, shredded)
1 oz. carrots, shredded
1 oz. Spanish onion
5 oz. chicken, ground or finely chopped
1/2 tsp. salt
4 Tbs. sugar
3 cups soybean oil
2 oz. store-bought sweet chili sauce
20 sheets egg roll wrapper
Place the sweet potato, taro, carrots, and onion in a large mixing bowl. Add the ground chicken, salt, and sugar to the bowl. Softly mix all ingredients with your hands.
Prepare Egg Roll
Crack your egg into a small bowl. This will be used to seal the egg roll.
Place the wrap on a flat surface and position it so that it is in the shape of a diamond. Grab a small handful of filling and place it on the bottom corner of the wrap. Dip your finger in the egg (make sure you get a little yolk). Dab a good amount of egg on the upper corner of the wrap; now you’re ready to roll.
Roll the wrap from the bottom up, stopping halfway through. Once you have reached the halfway point, fold the left and right corners of the wrap toward the center. (At this point, your egg roll should resemble the shape of an open envelope.) Once the corners are folded in, continue to tightly roll until you are able to seal the egg roll with the top corner.
Fill a medium-sized pot 3/4 of the way with soybean oil and preheat to 300 degrees. Gently place your egg rolls into your pot of heated soybean oil and let them fry for about 5 minutes, or until they float to the top. They should be golden and crispy.
Let cool & serve with sweet chili sauce.
Serves: 10 (2 per person)
Sam Neang and Denise Ban are the chefs and owners of Simply Khmer, a Cambodian restaurant in Lowell, Mass. They shared this recipe with us when they were featured as our guests on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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Margarita's Neighborhood Visits
»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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