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Hmong Egg Roll Recipe

Hmong Egg Roll Recipe

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.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American
Keyword: Hmong Egg Roll, Hmong Egg Roll Recipe
Servings: 25 egg rolls
Calories: 100kcal
Author: Rebecca Novak

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

• 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.

Nutrition

Calories: 100kcal
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