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Hmong Egg Rolls

Hmong Egg Rolls Recipe

The egg roll recipe is made with a wrapper made of rice paper and filled with pork, bag bean thread noodles, carrots, and a bunch of cilantro in a sweet and spicy sauce. Served over rice or noodles, it’s a delicious appetizer that serves as a great healthy meal on a busy weeknight.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 25 Egg Rolls

Ingredients
  

  • 1 (10 1/2 ounce) bag bean thread noodles
  • 24 rice paper sheets
  • 1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
  • 1 medium yellow onion
  • 1 bunch green onion
  • 1 bunch cilantro
  • 1 1⁄2 pounds ground pork
  • 1 egg (extra 1 for sealing egg rolls)
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
RED PEPPER DIPPING SAUCE
  • 5 Thai red chili peppers, chopped (birds-eye)
  • 1 garlic clove, chopped
  • 1 tablespoon green onion, chopped
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon fresh lime juice (bottles fine)
  • 1 dash msg
  • 1⁄4 cup fish sauce
  • 2 tablespoons water

Instructions
 

  • In a very hot pot of water, soak noodles for 10 minutes.
  • The drain.
  • Make sure the water is cold before rinsing.
  • Set aside the cut lengths of 3 inches.
  • In addition to the green and yellow onions and cilantro, you will also need cabbage and carrots if you are not using the packaged coleslaw.
  • Together, mix all the ingredients.
  • At a medium-high temperature, heat the oil.
  • Remove rice skin wraps and place about 1/2 cup of the mix on an egg roll wrap.
  • Then roll it up.
  • With an egg, seal the package.
  • It takes about 10 minutes to cook.
Keyword Hmong Egg Rolls