Num cha gio sach ko.
(Khmer Krom beef spring roll.)

Beef spring roll with jicima is very delicous Khmer Krom appetizer. Back home, due to high cost beef, beef spring roll is considering luxury food which usually reserve for special occasion.

• Ingredients :
  • 1 lb Lean grounded beef
  • 2 Cloves garlic,minced
  • 1 Cup diced yellow onion
  • 1 Cup diced jicima
  • 1 Tablespoon sugar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon fish sauce
  • 1 Teapoon cornstarch
  • ¼ Teaspoon black pepper
  • 1 Package,50 pieces spring roll pastry shells
  • 1 Egg, egg white only
  • 6 Cups vegetable oil for deep fry
• Procedures :
  In a large bowl , mixed grounded beef with garlic, onion and jicima together, add sugar, soy sauce, oyster sauce, fish sauce, corn starch and black pepper, mix well and set it a side.
  Gentle pulls out each spring roll shell to separate from other shells.
  Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
  Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue to make spring roll till filling gone.
  If you haven’t made spring roll before, look at the back of the covered spring roll pastry package it has illustrated instruction for you to follow.
  Heat oil in a large skillet or wok in medium temperature.
  When oil is hot, deep fry spring roll till it golden brown.
  Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.
  Serve hot with sweet fish sauce.