Hmong Egg Rolls Recipe
If you have never had Hmong Egg Rolls before, you have to try. It’s so delicious and flavorful that you’ll want more. I have made egg rolls for so many people and every one of them always tells me that it’s very delicious; the best egg rolls that they ever had. Once you’ve tried Hmong Egg Rolls, you’ll want to make them yourself instead of ordering it from Chinese restaurants.
Egg rolls are a very popular dish to make. Hmong people make it during birthdays, weddings, baby showers, holidays, gatherings, events, etc. It’s always a success because it’s so yummy. Egg rolls are usually served with sweet chili sauce, peanut sauce, or Thai chili pepper sauce. The sauce helps add more flavors to it. My personal favorite is the spicy peanut sauce.
Egg rolls are one of my favorites growing up. Whenever my family makes egg rolls, my sisters and I would help my mom roll them. We probably make about 50-75 egg rolls each time. My mom usually eye ball all the seasonings so it taste kind of different each time. I guess that’s whom I got it from. I eye ball the seasonings too until I decided I needed a recipe for my blog.
You can get the egg roll wrappers and bean thread noodles at any Asian grocery stores. Some grocery stores do carry the bean thread noodles in the Asian isle too.
Ingredients:
- 2 Pack (25 sheets) TYJ Spring Roll Pastry wrappers (or 1 pack with 50 sheets)
- 1 ½ lbs Ground meat of your choice (beef, pork, chicken, turkey)
- 1 large Cabbage, shredded
- 3 Carrots or 1 bag of shredded carrots
- 4 Bundles of Bean thread noodles
- 5 Stalks of Green Onions
- ½ cup Cilantro, chopped
- 2 Eggs
- 1 Egg yolk, for sealing
- 1/4 cup Oyster Sauce
- 1 tbsp Hoisin Sauce
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
Directions:
First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.
When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.
In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce.
Wearing a cooking glove, use your hands to fold everything together until well blended.
Crack an egg yolk into a small bowl. This is for sealing the egg rolls.
Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.
Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown.
When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.
Be careful, it is hot! Enjoy!
Hmong Egg Rolls Recipe
Ingredients
- 2 Pack (25 sheets) TYJ Spring Roll Pastry wrappers (or 1 pack with 50 sheets)
- 1 ½ lbs Ground meat of your choice (beef, pork, chicken, turkey)
- 1 large Cabbage, shredded
- 4 Bean Thread Noodles bundles
- 5 Stalks of Green Onions
- 1/2 cup Cilantro, chopped
- 2 Eggs
- 1 Egg Yolk for sealing
- 1/4 cup Oyster Sauce
- 1 tbsp Hoisin Sauce
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic Powder
Instructions
- First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.
- When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.
- In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce. Wearing a cooking glove, use your hands to fold everything together until well blended.
- Crack an egg yolk into a small bowl. This is for sealing the egg rolls. Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.
- Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown. When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.
- Be careful, it is hot! Enjoy!
