Tag: appetizer

Appetizers

Fresh Spring Rolls

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Fresh Spring Rolls

Fresh spring rolls are light and healthy. It is made with vegetables, shrimp, pork meat, and vermicelli noodles wrapped in rice paper. 

Growing up I would help my mom make them. I wasn’t very good at rolling at that time so they were all different shapes and sizes. Now that I’m older, my rolling got better. 

Fresh Spring Rolls

Spring rolls are easy to make. First, prepare the ingredients then roll. You can put in vegetables or throw some meat in there if you like. I like to add red roast pork and Vietnamese ham. I’ve added bacon in Spring rolls before too and it tastes good. 

I like to dip my spring rolls in a spicy peanut sauce. It just adds that extra spice and flavor to it.

Ingredients:

  • 1 pack of rice paper
  • 6 oz Vermicelli noodles
  • 1 Cucumber, thinly sliced
  • 1 Shredded carrot
  • 2 Romaine lettuce
  • 12 oz Shrimp, cooked and sliced in half

Optional:

  • Vietnamese ham
  • Bacon
  • Pork belly
  • Cilantro
  • Avocado

Instructions:

Fresh Spring Rolls

Cook your red roast pork then thinly slice them. Set it aside.

In a medium pot cook your vermicelli noodles until soft. Drain and set aside. 

Prepare the vegetables and workspace. You will need a bowl of cold water to dip the rice paper in.

Fresh Spring Rolls

Dip the rice paper in cold water for 2 seconds then put it on a flat surface. Don’t worry if it’s still hard. It will soften.

Place the lettuce, noodles, vegetables, pork, and shrimp inside. 

It’s better to wait until the wrapper is soft before rolling. 

Roll once, fold the sides, then continue rolling. Repeat until ingredients are done.

Fresh Spring Rolls

Spring rolls tend to stick to each other so it’s not a good idea to stack them together once you’re done rolling. Some people like to wrap them in plastic wrap individually. Here I put plastic wrap on a tray and space them out. Once full, I put another plastic wrap on top and lay them out again.

Fresh Spring Rolls

Spring rolls taste better fresh. If you do have some extra, wrap it individually and put it in the fridge for the next day. Microwave it for 30 seconds and it should be good to eat. I’ve noticed that if I don’t wrap it, the wrappers and noodles will get hard. 

Fresh Spring Rolls
Print Recipe

Fresh Spring Rolls

Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Servings: 4

Ingredients

  • 1 pack of rice paper
  • 6 oz Vermicelli noodles
  • 1 Cucumber thinly sliced
  • 1 Shredded carrot
  • 2 Romaine lettuce
  • 1 lb Red roast pork
  • 12 oz Shrimp cooked and sliced in half

Instructions

  • Cook your red roast pork then thinly slice them. Set it aside.
  • In a medium pot cook your vermicelli noodles until soft. Drain and set aside.
  • Prepare the vegetables and workspace. You will need a bowl of cold water to dip the rice paper in.
  • Dip the rice paper in cold water for 2 seconds then put it on a flat surface. Don't worry if it's still hard. It will soften.
  • Place the lettuce, noodles, vegetables, pork, and shrimp inside.
  • It's better to wait until the wrapper is soft before rolling.
  • Roll once, fold the sides, then continue rolling.
  • Repeat until ingredients are done.

Notes

Optional ingredients: Vietnamese ham, bacon, pork belly, cilantro, avocado
Appetizers

Hmong Egg Rolls Recipe

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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.

Hmong egg rolls

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.

Hmong egg roll

Wearing a cooking glove, use your hands to fold everything together until well blended.

Hmong egg roll

Crack an egg yolk into a small bowl. This is for sealing the egg rolls.

egg yolk

Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.

egg roll wrappers

Hmong egg roll Hmong egg roll Hmong egg roll Hmong egg roll Hmong egg roll

Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown.

Hmong egg roll

When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.

Hmong egg roll

Be careful, it is hot! Enjoy!

Hmong egg roll

Hmong egg rolls
Print Recipe

Hmong Egg Rolls Recipe

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

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! 

Appetizers

Sesame Balls

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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls




On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

sesame balls
Print Recipe

Sesame Balls

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes

Ingredients

  • 1 cup Mashed Potato flakes
  • 2 cups Boiling water
  • 1 bag or 16 oz Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame Seeds
  • 1 bag or 2 cups Mung beans
  • 1/2 - 1 cup sugar
  • 1/2 tsp Salt

Instructions

  • Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  • Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  • Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  • Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  • On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  • Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!

Appetizers

Pork Steamed Buns

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Pork Steamed Buns

When I was younger I have always seen these giant pork steamed buns on sale at the grocery store. I don’t remember eating them much, but they always look delicious! I’ve been making these steamed buns for quite a while now. It is possible to make the awesome buns without using the Asian flours in the bag that they sell at the grocery stores. The bun is soft and fluffy. It is super delicious with the fillings inside.

Dough:
  • 1 pack Dry yeast (about 2 1/4 tsp)
  • ¼ cup water
  • ½ cup Warm milk
  • 2 tbsp Vegetable oil
  • 2½ cups All purpose flour
  • ¼ cup Sugar
  • 1½ tsp Baking powder
  • 1½ tsp Salt
Fillings:
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 8 Boiled eggs
Instructions:

In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.

Add warm mix and vegetable oil to the yeast mixture.

In a large bowl stir the flour, baking powder, sugar, and salt together.

Stir in the wet ingredients with the dry ingredients. Knead the dough until it’s soft and smooth.

Cover the dough with plastic wrap and let it sit for an hour.

Add salt, hoisin sauce, and oyster sauce to your meat.

Boil 8 eggs for 10 minutes. Peel the eggs and cut it in half.

After an hour, split the dough into 16 balls. Roll the dough flat.

Put the egg and meat filling on the dough.

Wrap up the dough over the fillings. Pinch the ends together at the top.

Steam the buns for 30 minutes.

Pork Steamed Buns

Let it cool for 10 minutes and you’re done. Enjoy!

Print Recipe

Pork Steamed Buns

Prep Time2 minutes
Cook Time30 minutes
Total Time32 minutes
Cuisine: Asian
Servings: 8

Ingredients

  • 1 Pack Dry yeast (about 2 1/4 tsp)
  • 1/4 cup Water
  • 1/2 cup Warm milk
  • 2 tbsp Vegetable Oil
  • 2 1/2 cup All Purpose Flour
  • 1/4 cup sugar
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Salt
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Oyster Sauce
  • 8 Boiled Eggs

Instructions

  • In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.
  • Add warm mix and vegetable oil to the yeast mixture.
  • In a large bowl stir the flour, baking powder, sugar, and salt together.
  • Stir in the wet ingredients with the dry ingredients. Kneed the dough until it's soft and smooth.
  • Cover the dough with plastic wrap and let it sit for an hour.
  • Add salt, hoisin sauce, and oyster sauce to your meat.
  • Boil 8 eggs for 10 minutes. Peel the eggs and cut it in half.
  • After an hour, split the dough into 16 balls. Roll the dough flat.
  • Put the egg and meat filling on the dough.
  • Wrap up the dough over the fillings. Pinch the ends together at the top.
  • Steam the buns for 30 minutes.
  • Let it cool for 10 minutes and you're done. Enjoy!

 

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