The traditional Chiang Mai dish, Khmer Taro Pork, is a popular street food in Thailand. In Khmer, Pork or Taro is called “Pra Tapu”, and in Thai it’s called “Kai Satay”. It’s a simple dish to make with very few ingredients, but it takes time to make, so I usually do it the day before. Take the pork skin, chop it into small pieces. In a frying pan on medium heat, add a bit of oil and fry the pork skin until it’s crispy enough. Be careful not to burn it. Once it’s cooked, set it aside. Prepare the curry paste by grinding the ingredients together in a mortar and pestle. Then fry the onions in the

“tintorera” is an English blog that focuses on the food culture of Cambodia. More specifically, we focus on Cambodian cuisine. The recipes featured on this blog are not only for Cambodians, but also for visitors in Cambodia and for anyone interested in reading about the unique food culture of Cambodia.

In the south of Cambodia, pork and taro are the most commonly eaten seafood. When it comes to the spring rolls, most of them have the same basic fillings, but there are some variations in the presentation. One is the way of wrapping the food. The traditional way is to use the leaves of the banana tree or the pandan leaf. But the most common way is to use the green leaves of the taro plant. The green leaves are used to wrap the filling into the spring roll, and then add the topping and roll the stuffing into the leaf to make a nice looking spring roll.

There are a variety of Khmer Taro Pork Spring Rolls, but pork spring roll with taro is one of my favorites to prepare since it’s simple and tasty.


1 pound (450 gram) ground pork    
4 garlic cloves, minced    
2 finely chopped yellow onions    
a quarter teaspoon of salt    
1 teaspoon of soy sauce    
sugar (one spoonful)    
black pepper, 1/4 teaspoon    
1 cup carrots, shredded    
1 cup cabbage, shredded    
2 cups taro root, shredded    
1 small package of bean thread noodles, 1.7 oz (50 g), soaked in boiling water, drained, and diced    
25 spring roll shells in one bundle    
1 egg (just the whites)    
6 c. vegetable oil (for frying spring rolls)    

To make Khmer Taro Pork Spring Rolls, follow these instructions.

  1. Combine the ground beef, garlic, onion, salt, fish sauce, sugar, and black pepper in a large mixing bowl.
  2. Set aside the shredded carrot, cabbage, taro root, and bean thread noodle mixture.
  3. Separates each spring roll shell from the others by gently pulling it out.
  4. Place one sheet flat on a cutting board or plate, pour some meat filling into the shell, and cover 1/3 of it.
  5. 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. There are 25 big spring rolls in this recipe.
  6. Look at the back of the covered spring roll pastry box for illustrated instructions if you’ve never made spring rolls before.
  7. In a big skillet or wok, heat the oil to a medium temperature.
  8. Deep fried spring rolls in boiling oil until golden brown.
  9. Removed the spring rolls and placed them in a strainer lined with paper towels to drain any excess oil.

Serve immediately with lettuce, fresh mixed herbs, and a dipping sauce of sweet fish sauce.

Enjoy it



Dessert with Sugar Palm Fruit

daily value in percent

Total Carbohydrate: 80.1g (29%)

Cholesterol: 234 mg (78%)

34.8g total fat 45 percent

Saturated Fat: 12.9 g (65%)

9.4 grams of dietary fiber (34%)

96 percent protein, 47.8 g

67 percent sodium 1536mg

16.5 g sugars (33% sugars)

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This year I lost a lot of weight, and I didn’t even try to change my diet. I simply stayed away from all the foods I used to eat, and I was surprised to see how I was able to lose weight and keep it off. Now I have my own blog, and I would like to share with you a few of my stories.. Read more about taro spring roll dessert and let us know what you think.