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My mom's version is more simple but taste great. All the seasoning you need is salt and pepper. You take the basic ingredients listed here: copped cabbage, shredded carrots, chopped yellow onion, cellophane noodles and pork, mix it up seasoned with salt and pepper, crack in the eggs and that's it. The eggs will act as a binder for the filling as well as making the filling a little wetter so you want the filling to be as dry as possible before hand. If the mixture is too wet, your wrappers will start to crack before it's cooked resulting in filling spilling out into the cooking oil. The secret to a "dry" filling is in how you prepare the cellophane noodles. You need to soak them in very hot water like the recipe says, but only for 5 mins and after draining the water out, DO NOT FLUSH WITH COLD WATER. The noodles will continue to soak up whatever water's left at the bottom of the bowl and you will have a dryer base to work with. Also, if the raw pork mix gives you the ick factor, you can always cook the pork ahead of time and mix it in with the rest of the ingredients.
I tried this recipe tonight and my family loved it. I am Hmong but am more Americanized so I really didn't know how to make egg rolls by scratch. Thanks for sharing this recipe. I love it! God bless!
Half the oyster, soy, and fish sauce - 2 T of each makes it too runny. I'm pretty sure this recipe makes more like 50 eggrolls instead of just 24. It's a good recipe to use. Taste (almost) just like mom's. Also, practice rolling! Make sure the rolls are pretty tight before sealing and frying.
I've been searching for an authentic Hmong eggroll recipe and this one hits that. Totally loved the original recipe here.. surprisingly, it isn't too salty, its just right. I think, if you're a meat lover, go ahead and use 2 lbs of pork, but then you'd have to add a little bit more salt/seasonings to compensate.
Here's a tip on the The rice paper sheets, if you're not familiar/NEWB, you shouldn't mistake it for the clear rice paper sheets that are used particularly for spring rolls. The eggroll wraps are in the frozen aisle and most of the time the packages are listed as rice paper sheets (at oriental stores).
I didn't make the sauce, so don't know how that one goes.
i was wondering, do you make the same recipe without the cabbage and carrot and can you use that to make hmong style stuffed chicken wings??? my grandma was the only person in our family who ever made them and she only made them for hmong og parties and she is getting along in her years and i wish i knew how to make them
Love my mom's hmong egg rolls, she uses the exact same recipe!
I don't have to try this recipe to say it's good! I know it's good because I've been eating and making the same eggrolls, give or take a few ingridents, for almost over 10 years. These are by far the best eggrolls you will ever eat. Every time I make it for someone new, they say the same.