Hmong Egg Rolls
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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READY IN: 40mins
YIELD: 25 egg rolls
UNITS: US
INGREDIENTS
Nutrition- 1(10 1/2 ounce) bag bean thread noodles
- 1(10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
- 1medium yellow onion
- 1bunch green onion
- 1bunch cilantro
- 1 1⁄2lbs ground pork
- 1
- 2teaspoons black pepper
- 2teaspoons salt
- 2tablespoons oyster sauce
- 2tablespoons fish sauce
- 2tablespoons soy sauce
Red pepper dipping sauce
- 5Thai red chili peppers, chopped (birds eye)
- 1
- 1
- 1
- 1
- 1dash msg
- 1⁄4cup fish sauce
- 2tablespoons water
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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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