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.
- 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
In a very hot pot of water, soak noodles for 10 minutes.
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.