Khmer Chicken Spring Roll

Khmer Chicken is a dish made of a whole chicken stuffed with a mixture of ground rice, bean sprouts, green onions, and Chinese chili. This dish is prepared in many ways in Cambodia, but we prefer the way of using Khmer Chicken as a spring roll.

I got a few requests for this recipe, and since it’s quite popular, I thought I’d post it.  This is one of my favorite spring rolls because they’re relatively easy to make, they’re  light   (as far as spring rolls goes), and they have a nice crunchy texture. This is probably the easiest version you can make, though there are other versions you can make with different vegetables.

Every March, a wave of new restaurants opens in Cambodia. Some of them are indie establishments inspired by the global foodie craze, others are mom and pop operations with a few tables, and some are fast food joints that serve cheap fast food. What they all have in common, however, are spring rolls. Except in Phnom Penh, you can’t find a spring roll that isn’t filled with meat. While that’s not unusual in America, in the land of the Khmer Empire, it’s a little shocking.. Read more about cambodian egg rolls and let us know what you think.

Khmer Chicken Spring Roll

The Khmer chicken spring roll is simple to prepare and tasty. This dish works well with ground turkey or chicken that has been freshly ground.


fresh ground turkey or chicken, 1/2 pound (225 gram)    
1 cup yellow onion, chopped    
3 garlic cloves, minced    
2 cups cabbage, shredded    
1 cup carrots, shredded    
1 teaspoon of soy sauce    
1 tblsp. soy sauce    
sugar (one spoonful)    
black pepper, 1/2 teaspoon    
25 spring roll shells in one bundle    
1 egg (just the white)    
To cook spring rolls, you’ll need 6 cups of vegetable oil.    

Making Khmer Chicken Spring Rolls: Step-by-Step Instructions

  1. In a large mixing bowl, combine the ground beef, onion, garlic, cabbage, and carrot. Add the fish sauce, soy sauce, sugar, and black pepper, and mix thoroughly.
  2. Separates each spring roll shell from the others by gently pulling it out.
  3. Place one sheet flat on a cutting board or plate, pour some meat filling into the shell, and cover 1/3 of it.
  4. Wrap the meat filling in the spring roll shell, wrap it tight, then crimp the end with an egg white. Make spring rolls till the filling is gone.
  5. Look at the back of the covered spring roll pastry box for illustrated instructions if you’ve never made spring rolls before.
  6. In a big skillet or wok, heat the oil to a medium temperature.
  7. Deep fried spring rolls in boiling oil until golden brown.
  8. Remove the spring roll from the pan and place it in a strainer lined with paper towels to drain any excess oil.

Serve immediately with lettuce, mint, or a mixture of herbs, and a dipping sauce of sweet fish sauce.

Enjoy it



Beef Spring Rolls in Cambodia

daily value in percent

23.8 g (9%) total carbohydrate

169 milligrams of cholesterol (56 percent)

5.8 g of total fat (7% of total fat)

Saturated Fat: 1.7g (9%).

4.6 grams of dietary fiber (16%)

38.9 grams of protein (78%)

1302mg sodium 57 percent

14.1 g of sugars (28%)

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At, we share the most delicious and authentic recipes from our motherland, Cambodia, and make it available for other people to enjoy. But, we also like to share our experiences dining at other places that serves authentic Cambodian dishes. In this blog post, we share our experience eating at a Cambodian food chain called Khmer Chicken. It is a combination of fast food and sit-down restaurants, where you can have a casual meal with your family and friends.. Read more about thai spring rolls and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.