Serve Cambodian egg rolls with a sweet and sour or tangy fish sauce dip and garnish with fresh herbs like cilantro or mint. For balance, pair them with jasmine rice, stir-fried noodles, or a light cucumber or green papaya salad. For a traditional touch, plate the egg rolls on banana leaves and sprinkle with chopped peanuts or sesame seeds.

Oven Method: Preheat the oven to 375°F (190°C) and bake the egg rolls for 10-12 minutes, flipping halfway, until crispy and heated through.

Air Fryer: Preheat the air fryer to 350°F (175°C), place the egg rolls in a single layer, and heat for 5-7 minutes, shaking halfway.

Stovetop (Pan-Frying): Heat a small amount of oil in a pan over medium heat and fry the egg rolls for 3-4 minutes per side until crispy.

Microwave: Microwave the egg rolls on a microwave-safe plate for 1-2 minutes, then finish in a hot pan or oven for extra crispiness if desired.

taro, carrot, onion, cabbage, vermicelli noodles

Per roll

Calories: 166.41

Fat: 6.07g

Protein: 9.74g

Carbohydrates: 3.54g

Sodium: 258.76mg