Hmong Egg Rolls
Ready In: 40 mins
Yields: 25 egg rolls
Ingredients
- 1 (10 1/2ounce) 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 (xtra 1 for sealing egg rolls)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
Red pepper dipping 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 (bottles fine)
- 1 dash msg
- 1⁄4 cup fish sauce
- 2 tablespoons water
Directions
- Soak noodles in very hot water for 10 minutes.
- Drain.
- Rinse with cold water.
- Cut into 3-inch lengths; set aside.
- Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
- Mix all ingredients together.
- Heat oil (med high heat).
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
- Roll it up.
- Seal with egg.
- Cook for about 10 minutes.
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