Num chagio pakon .
(Khmer Krom shrimp spring roll)

Khmer Krom shrimp spring roll is light , crispy, tasty and easy to make.

• Ingredients :
  • 1 lb Medium shrimp,peeled and chopped
  • 1 Tablespoon soy sauce
  • 1 Teaspoon fish sauce
  • ½ Teaspoon sugar
  • ¼ Teaspoon black pepper
  • 2 Cloves garlic, minced
  • 1 Yellow onion, chopped
  • 2 Cups shredded carrot, squeezed liquid out
  • 2 Cups shredded taro root, squeezed liquid out
  • ½ Cup already soaked, drained and chopped bean thread noodle
  • ½ Cup water
  • 1 Tablespoon cornstarch powder
  • 1 Package, 50 pieces spring roll shells
  • 6 Cups vegetable oil for fry spring rolls
• Procedures :
  In a large bowl, mixed shrimp with soy sauce, fish sauce, sugar, black pepper, garlic and onion together, add carrot, taro root and bean thread noodle, mixed well and set it a side.
  In a small bowl, mixed water and corn starch powder together and set 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 marinated shrimp and put on 1/3 of the shell.
  Wraps shrimp filling in spring roll shell, roll it tight and sealed the end with cornstarch water. Continue make spring roll till shrimp 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 6 cups vegetable oil in high temperature.
  When the oil is hot, deep fried spring roll till crispy golden brown.
  Removed shrimp spring rolls from hot oil and put it on a plate that covered with paper towel to drain oil.
  Serve hot with sweet fish sauce.