I was taught how to make egg rolls from a friend who was fortunate enough to escape during the Khmer Rouge as a child. They traveled at night and slept during the day. She said that during that time, food was more precious than money. She grew up in a village a day or two walk from Phnom Penn (can't remember what she had said exactly) but far enough that children were not taken with, they stayed home with the grandparents who were too old to make the trip. When you were old enough to not be a burden and helped instead of goofing around, then you can work in the fields catching crayfish and collecting fruits the men cut down from the trees (papayas?), you also could come along when they went to the big city! Kids grew up fast there and kinda skipped over puberty. You either stayed with the old folks or got to be a valuable asset. The adults worked and didn't have time to chase kids around. Anyway, that was about 30 years ago and I have been searching around for a recipe that is reminiscent of what I remember from back then. She used quite a bit of cabbage and salted it "until it goes to sleep" was how she described it. 😊. She used the glass noodles, ground meat, cabbage, carrots, onions, and spices that she just measured out in her hand. I was thinking there was pepper, MSG, a little bit of sugar, but I really can't remember if there was any special spices or sauces, other than maybe soy sauce, it seemed rather simple. Growing up in a small village, you used vegetables that you could grow and spices you have that don't need refrigeration, sauces you make yourself, stick it together with an egg from one of the chickens, fry them in a pot over a fire and eat up. She learned from her mom, who learned from her mom etc. Seak would fry them in a pan over the stove and said that as they cook, they flip themselves over because the weight changes as it fries. She was a great friend and glad she shared some of her experiences with me. Thanks for the video, I was compelled to comment after hearing the older man speak about his village and it really brought back memories of some of her stories. Thank you for that! 😊
I really enjoy and emotion at the same time watching and listening to your parents stories. That how I went through too, and thank you for showing me how to make eggs rolls. The best of luck with your future.
The taro makes it the best! That’s why I love Cambodian eggrolls
How so?
@@krazziejrboi nice creaminess and taste of taro
Nomatter how many rendition of this, Cambodians is always the best! And I am half Vietnamese and Cambodian and my Moms side is 100% better everytime!
I totally agree, Khmer makes everything taste better
I was taught how to make egg rolls from a friend who was fortunate enough to escape during the Khmer Rouge as a child. They traveled at night and slept during the day. She said that during that time, food was more precious than money. She grew up in a village a day or two walk from Phnom Penn (can't remember what she had said exactly) but far enough that children were not taken with, they stayed home with the grandparents who were too old to make the trip. When you were old enough to not be a burden and helped instead of goofing around, then you can work in the fields catching crayfish and collecting fruits the men cut down from the trees (papayas?), you also could come along when they went to the big city! Kids grew up fast there and kinda skipped over puberty. You either stayed with the old folks or got to be a valuable asset. The adults worked and didn't have time to chase kids around.
Anyway, that was about 30 years ago and I have been searching around for a recipe that is reminiscent of what I remember from back then.
She used quite a bit of cabbage and salted it "until it goes to sleep" was how she described it. 😊. She used the glass noodles, ground meat, cabbage, carrots, onions, and spices that she just measured out in her hand. I was thinking there was pepper, MSG, a little bit of sugar, but I really can't remember if there was any special spices or sauces, other than maybe soy sauce, it seemed rather simple. Growing up in a small village, you used vegetables that you could grow and spices you have that don't need refrigeration, sauces you make yourself, stick it together with an egg from one of the chickens, fry them in a pot over a fire and eat up. She learned from her mom, who learned from her mom etc.
Seak would fry them in a pan over the stove and said that as they cook, they flip themselves over because the weight changes as it fries. She was a great friend and glad she shared some of her experiences with me.
Thanks for the video, I was compelled to comment after hearing the older man speak about his village and it really brought back memories of some of her stories. Thank you for that! 😊
Cambodian variations are always slept on, I'm happy that you are shining light on our dishes. Blessing to you brothers! `
After this video, I just subscribed. Love me some Cambodian food.
I really enjoy and emotion at the same time watching and listening to your parents stories. That how I went through too, and thank you for showing me how to make eggs rolls. The best of luck with your future.
Binge watching these Relish clips and missing MN! Love these ❤️
Exactly the way my family makes it!
Much love ❤️ 🇰🇭
Great show, what a sweet family they have. I’m glad YT brought me here. 🤍
ahhhh man I miss my Ma and Pa. I need to call them.
Is the restaurant Dumpling still open
So sad Dumpling closed.
The story was so heartbreaking...wrapping egg rolls was stopped