Hmong Egg Rolls Recipe

Introduction

Welcome to the delicious world of Hmong cuisine! These Hmong Egg Rolls are a delightful combination of flavors and textures, packed into a crispy shell. Inspired by the culinary traditions of the Hmong people, this recipe promises to tantalize your taste buds with every bite.

Recipe Overview

• Preparation Time: 30 minutes
• Cooking Time: 10 minutes
• Total Time: 40 minutes
• Yield: 25 egg rolls
• Rating: ⭐⭐⭐⭐⭐ (5/5)
• Calories per Serving: 130.3
• Cuisine: Asian

Ingredients

Here’s what you’ll need:

• 1 package bean thread noodles
• 24 rice paper sheets
• 1 yellow onion, finely chopped
• 1 green onion, finely chopped
• 1 bunch cilantro, chopped
• 1 1/2 pounds ground pork
• 1 egg
• 2 teaspoons black pepper
• 2 teaspoons salt
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 2 green onions, chopped
• 5 sprigs cilantro, chopped
• 1 lime, juiced
• 1 teaspoon msg
• 1 tablespoon fish sauce
• 1/4 cup water

Instructions

1. Prepare Noodles: Start by soaking the bean thread noodles in very hot water for about 10 minutes until they become soft and pliable.
2. Drain and Rinse: After soaking, drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Then, cut them into 3-inch lengths and set them aside.
3. Chop Vegetables: Chop the yellow onion, green onion, and cilantro finely. If you’re not using packaged coleslaw, you can also chop cabbage and carrots at this stage.
4. Mix Ingredients: In a large mixing bowl, combine the chopped vegetables with the ground pork, egg, black pepper, salt, oyster sauce, fish sauce, soy sauce, minced garlic, chopped green onions, chopped cilantro, lime juice, msg, fish sauce, and water. Mix everything together until well combined.
5. Heat Oil: Heat oil in a frying pan over medium-high heat. Ensure that the oil is hot but not smoking.
6. Prepare Wraps: Peel apart the rice paper sheets and place about 1/2 cup of the mixture onto each sheet. Roll up the sheets tightly, folding in the sides as you go.
7. Seal Rolls: To seal the egg rolls, brush a bit of beaten egg along the edge of the rice paper before finishing the roll. This will help the egg rolls stay closed during frying.
8. Fry Egg Rolls: Carefully place the prepared egg rolls into the hot oil and fry them until they are golden brown and crispy, which should take about 10 minutes. Make sure to turn them occasionally for even frying.
9. Drain and Serve: Once the egg rolls are cooked to perfection, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
10. Serve and Enjoy: Serve the Hmong Egg Rolls hot with your favorite dipping sauce or enjoy them on their own as a delicious appetizer or snack.

Serving Suggestions

These Hmong Egg Rolls are best served fresh and hot, straight from the frying pan. Pair them with sweet and sour sauce, soy sauce, or spicy mustard for dipping. They make a fantastic addition to any Asian-inspired meal or as a standalone appetizer for parties and gatherings.

Conclusion

With their crispy exterior and savory filling, these Hmong Egg Rolls are sure to become a favorite in your culinary repertoire. Whether you’re a fan of Asian cuisine or simply looking to try something new, these egg rolls are guaranteed to impress. So roll up your sleeves, gather your ingredients, and embark on a flavorful journey with this delightful recipe!