Cambodian fried spring roll filling usually uses fish sauce instead of oyster or soy sauce.
Cambodian fried spring rolls are commonly called chai yor or naem chien. Although they developed within Cambodia’s Chinese community, they spread widely and became part of Cambodian cuisine. Their filling often differs from Chinese spring rolls because the ingredients may be placed in the wrapper uncooked and then cooked during frying, producing a comparatively light texture.
Fish sauce supplies the filling’s salty, savory depth and reflects the importance of fermented fish condiments in mainland Southeast Asian cooking. Oyster sauce and soy sauce are common seasoning choices in many Chinese-style spring rolls, but Cambodian versions are traditionally identified with fish sauce instead.
The cooking method also differs in some accounts. Cambodian spring rolls that are not reheated are fried only once, while reheating can change the texture and crispness. The rolls should not be confused with fresh Cambodian or Vietnamese rice-paper rolls, which are served unfried and use different wrappers and dipping sauces.