Fried Cambodian Spring Rolls

Fried Spring Rolls
Ingredients - ½ carrot cut thin - ½ sweet potato cut thin - ½ taro root cut thin - ½ onion cut thin and slice - Pork cut thin and slice How to do dressing sauce: Shallot ................. 1 chopped Garlic ................. 2 chopped Cilendral root ................. 1 chopped (I’ve never found this item) Sweet chili ................. ½ chopped Lemon juice ................. 1 put in water cold Water ................. 1 ladle Chicken powder ................. 1 spoon (chicken boullion) Brown Sugar ................. 1 spoon How to cook: 1 spoon of olive oil, ½ spoon of brown sugar, ½ garlic mix a little bit; brown then put pork and carrot, potato, taro root, 2 ladle of water, 1 spoon of oyster sauce. Serve with dressing sauce

Notes: This is traditional Cambodian Fried Chicken Rolls which I learned to make at El Tigre Cooking School in Siem Reap. The English in the recipe is a little hard to understand. They taught us to use a big ladle to measure wet ingredients so when it says 1 spoon, use 2 ladle. The egg rolls are delicious!