Cambodian Spring Rolls

Instructions

1. Prepare the filling
   In a large mixing bowl, combine the ground pork, shredded cabbage, carrots, chopped glass noodles, minced garlic, fish sauce, sugar, black pepper, and green onions. Mix thoroughly until all ingredients are evenly incorporated.
2. Add binding
   Add the beaten eggs to the mixture and stir well. The eggs will help bind the filling together during cooking and add richness to the flavor.
3. Wrap the spring rolls
   Place a spring roll wrapper on a clean surface with one corner pointing toward you (diamond position). Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly upward, and seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
4. Prepare for frying
   Arrange the rolled spring rolls on a tray, making sure they don't touch each other to prevent sticking. Cover with a slightly damp cloth to prevent drying out if not cooking immediately.
5. Heat the oil
   In a deep wok or large pot, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the spring rolls.
6. Fry the spring rolls
   Carefully place 4-5 spring rolls into the hot oil, making sure not to overcrowd. Fry for 5-6 minutes, turning occasionally, until they turn golden brown and crispy. The filling should be fully cooked through.
7. Drain and cool
   Remove the spring rolls using a slotted spoon or tongs and place them on paper towels to drain excess oil. Continue frying the remaining rolls in batches.
8. Serve
   Cut the spring rolls diagonally in half if desired and serve hot with a dipping sauce of your choice. Traditional Cambodian dipping sauces include Tuk Trey (fish sauce with lime juice, sugar and chili) or sweet chili sauce.