Hmong Egg Rolls are a delightful treat that bring joy to any gathering. Filled with a savory mixture of ground pork and fresh vegetables, they’re the perfect finger food for parties or family dinners. Plus, the crispy exterior offers a satisfying crunch that complements the tender filling beautifully.
When it comes to ingredient substitutions, feel free to swap out the coleslaw mix with fresh cabbage and carrots, if you’re feeling adventurous. For those with allergies, be cautious with the fish sauce and oyster sauce, as they contain seafood. Sourcing fresh ingredients like cilantro and Thai chili peppers can make a huge difference, so check your local market for the best options.
Bread & Rolls
Hmong Egg Rolls Recipe
Ingredients
- 1 (10 1/2 ounce) bag bean thread noodles
- 24 rice paper sheets
- 1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
- 1 medium yellow onion
- 1 bunch green onion
- 1 bunch cilantro
- 1 1/2 lbs ground pork
- 1 egg (extra 1 for sealing egg rolls)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 5 Thai red chili peppers, chopped (birds eye)
- 1 garlic clove, chopped
- 1 tablespoon green onion, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon fresh lime juice (bottle fine)
- 1 dash msg
- 1/4 cup fish sauce
- 2 tablespoons water
Instructions
- Soak 1 (10 1/2 ounce) bag of bean thread noodles in very hot water for 10 minutes.
- Drain the noodles and rinse with cold water.
- Cut the soaked noodles into 3-inch lengths and set aside.
- Chop 1 bunch of green onions, 1 medium yellow onion, and 1 bunch of cilantro. If using fresh cabbage and carrots, chop those as well.
- In a large mixing bowl, combine the ground pork, chopped vegetables, 2 teaspoons black pepper, 2 teaspoons salt, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 5 chopped Thai red chili peppers, 1 chopped garlic clove, 1 tablespoon green onion, 1 tablespoon cilantro, 1 teaspoon fresh lime juice, 1 dash of msg, 1/4 cup fish sauce, and 2 tablespoons water.
- Heat oil in a frying pan over medium-high heat.
- Peel apart the 24 rice paper sheets and place about 1/2 cup of the filling mix onto each.
- Roll the rice paper around the filling tightly, then seal the edges with a bit of egg.
- Cook the rolled egg rolls in the hot oil for about 10 minutes, turning until they are golden brown.