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    You are in: Home / Recipes / Hmong Egg Rolls Recipe
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    Hmong Egg Rolls

    Hmong Egg Rolls. Photo by Chef #1800173935

    1/1 Photo of Hmong Egg Rolls

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    nyob zoo's Note:

    These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. Unfortunately so do I.: )

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    Ingredients:

    Yield:

    egg rolls

    Units: US | Metric

    Red pepper dipping sauce

    Directions:

    1. 1
      Soak noodles in very hot water for 10 minutes.
    2. 2
      Drain.
    3. 3
      Rinse with cold water.
    4. 4
      Cut into 3-inch lengths; set aside.
    5. 5
      Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
    6. 6
      Mix all ingredients together.
    7. 7
      Heat oil (med high heat).
    8. 8
      Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
    9. 9
      Roll it up.
    10. 10
      Seal with egg.
    11. 11
      Cook for about 10 minutes.

    Ratings & Reviews:

    • on April 25, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Hmong Egg Rolls

    Serving Size: 1 (2040 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 130.2
     
    Calories from Fat 54
    41%
    Total Fat 6.0 g
    9%
    Saturated Fat 2.2 g
    11%
    Cholesterol 27.0 mg
    9%
    Sodium 668.7 mg
    27%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.3 g
    5%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    rice paper sheets

    msg

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