The Hmong Egg Roll is a traditional dish from the Hmong community of Southeast Asia which is very popular in Wausau, Wisconsin. This delicious and easy-to-make snack has been enjoyed by generations in its many forms. The egg rolls are characterized by their crunchy exterior and savory, flavorful filling.
They can be served as an appetizer or a main course and make for a wonderful addition to any meal. This recipe will help you make the perfect Hmong egg rolls in no time! You can get it from the Hmong Eggroll shop in Wausau, Wisconsin to experience the authentic taste.
What is Hmong Egg Roll?
Hmong Egg Roll is a traditional dish that is popular in the Hmong ethnic group. It consists of ground pork, bean thread noodles, coleslaw mix, and other ingredients that are rolled up in rice paper sheets and fried until golden brown. This savory dish is often served as an appetizer or a snack.
What does it taste like?
The Hmong Egg Roll offers a unique combination of flavors and textures. The pork filling is seasoned with fish sauce, soy sauce, salt, and pepper for an umami flavor. The bean thread noodles add some crunch and the coleslaw mix helps to lighten the dish with its sweet and sour taste. The fried egg roll wrapper also adds a nice crunch to the dish.
How did I first get introduced to the Hmong Egg Roll?
I was first introduced to the Hmong Egg Roll by one of my friends who is from a Hmong family. She is also very close to the Hmong Eggroll restaurant in Wausau, Wisconsin. She invited me over for dinner one night and served this dish. I was instantly hooked and have been making it ever since!
How to make Hmong Egg Roll?
Making Hmong Egg Roll is a simple and straightforward process. To start, you will need the following ingredients:
You can also checkout the following appetizer Recipe :
Ingredients
- 24 rice paper sheets
- 1 (10 1/2 ounce) bag of bean thread noodles
- 1 (10 -12 ounce) package of coleslaw mix
- 1 medium yellow onion
- 1 bunch of green onion
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 egg (extra 1 for sealing egg rolls)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 tablespoons oyster sauce
- 1 bunch cilantro
- 1 1⁄2 pounds of ground pork
DIPPING SAUCE
- 1 garlic clove, chopped
- 5 Thai red chili peppers
- 1 tablespoon green onion
- 1 tablespoon cilantro
- 1 teaspoon fresh lime juice
- 2 tablespoons water
- 1 dash msg
- 1⁄4 cup fish sauce
Step by step instructions
Step 1
Cook the bean thread noodles in hot boiling water for about 5 minutes or until the noodles are soft and pliable. Drain the noodles and set aside.
Step 2
In a large bowl, mix together the coleslaw mix, yellow onion, green onion, fish sauce, soy sauce, egg, black pepper, salt, oyster sauce, cilantro, and ground pork. Mix until all ingredients are evenly distributed.
Step 3
In a shallow bowl, whisk together 1 egg and 1 tablespoon of water; set aside.
Step 4
Wet each rice paper sheet in the egg mixture for about 10-15 seconds then place on a clean cutting board or flat surface. Add about 2 tablespoons of the pork mixture in the center. Fold in sides then roll it up and seal with egg mixture. Repeat this process for the remaining egg rolls.
Step 5
Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. When hot, add 3-4 egg rolls at a time and fry until golden brown, about 2-3 minutes on each side. Drain on a paper towel then serve or store in an airtight container for later use.
Tips
• You can also deep-fry Hmong egg rolls if desired. Just make sure to have enough oil in the skillet so that the egg rolls are completely submerged when cooking.
• For added flavor, you can also add mushrooms or diced bell peppers to the pork mixture.
• You can prepare the egg rolls in advance and keep them in an airtight container for up to 3 days. When ready to serve, fry or bake as desired.
Ingredients
- 24 rice paper sheets
- 1 (10 1/2 ounce) bag of bean thread noodles
- 1 (10 -12 ounce) package of coleslaw mix
- 1 medium yellow onion
- 1 bunch of green onion
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 egg (extra 1 for sealing egg rolls)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 teaspoons oyster sauce
- 1 bunch cilantro
- 1 1⁄2 pounds of ground pork
DIPPING SAUCE
- 1 garlic clove, chopped
- 5 Thai red chili peppers
- 1 tablespoon green onion
- 1 tablespoon cilantro
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 1 dash msg
- 1⁄4 cup fish sauce
Instructions
- Cook the bean thread noodles in hot boiling water for about 5 minutes or until the noodles are soft and pliable. Drain the noodles and set aside.
- In a large bowl, mix together the coleslaw mix, yellow onion, green onion, fish sauce, soy sauce, egg, black pepper, salt, oyster sauce, cilantro, and ground pork. Mix until all ingredients are evenly distributed.
- In a shallow bowl, whisk together 1 egg and 1 tablespoon of water; set aside.
- Wet each rice paper sheet in the egg mixture for about 10-15 seconds then place on a clean cutting board or flat surface. Add about 2 tablespoons of the pork mixture in the center. Fold in sides then roll it up and seal with egg mixture. Repeat this process for the remaining egg rolls.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. When hot, add 3-4 egg rolls at a time and fry until golden brown, about 2-3 minutes on each side. Drain on a paper towel then serve or store in an airtight container for later use.
Video
Notes
Nutrition
Nutrition Information
One Hmong Egg Roll contains approximately
- 100 calories,
- 2g of fat,
- 13g of carbohydrates,
- 6g of protein, and
- 1.5g of dietary fiber.
What to serve with Hmong Egg Roll?
Hmong egg rolls are best served hot with a dipping sauce made from garlic, chili peppers, green onion, cilantro, lime juice, and fish sauce. They can also be served with a side of steamed jasmine rice or salad.
How to store leftover Hmong Egg Roll?
Leftover egg rolls should be stored in an airtight container in the refrigerator for up to three days. When ready to reheat, place them on a baking sheet and bake at 350°F for about 15 minutes or until crispy.
Can pregnant women eat this?
Yes, as long as the ingredients are cooked and/or stored properly, pregnant women can enjoy Hmong Egg Rolls in moderation. Pregnant women should also consult with their doctor before consuming any dish that contains raw egg or meat.
FAQs
What type of noodles are used to make Hmong Egg Rolls?
Bean thread noodles are typically used in the filling for Hmong egg rolls. However, you can also use any type of soft noodles such as vermicelli or glass noodles.
Can I substitute ground pork with a different type of meat?
Yes, you can substitute ground pork with ground chicken, turkey, or beef. However, keep in mind that different types of meats may have slightly different cooking times and textures.
Can I freeze Hmong Egg Rolls?
Yes, you can freeze cooked egg rolls for up to 3 months. To do so, place the egg rolls on a baking sheet lined with parchment paper and freeze until solid. Transfer them to an airtight container or freezer bag and store them in the freezer until ready to use. When ready to eat, bake at 350°F for about 15 minutes or until crispy.
Is Hmong Egg Roll healthy?
Yes, Hmong egg rolls are a relatively healthy snack as long as they are made with high-quality ingredients and not deep-fried. It is also high in protein and dietary fiber which can help keep you full and satisfied.
Conclusion
Hmong egg rolls are a delicious and easy-to-make snack that can be enjoyed any time of the day. They’re made with ground pork, bean thread noodles, cabbage, mushrooms, and spices all wrapped in an egg roll wrapper and then fried until golden brown.
To enjoy them even more, serve them with a garlic chili dipping sauce or steamed jasmine rice. With just a few simple steps, you can make your own Hmong egg rolls at home and store them in the refrigerator for up to three days. So invite some friends over, whip up a batch of egg rolls, and get ready for an enjoyable meal!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more