Crispy Hmong Egg Rolls
Crispy Hmong Egg Rolls are a popular dish in Hmong cuisine, known for their crunchy exterior and flavorful filling. These egg rolls are perfect as an appetizer or as part of a larger meal.
Ingredients
- 12 egg roll wrappers
- 1 cup ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 egg, beaten
- Oil for frying
Instructions
- In a large bowl, mix together the ground pork, carrots, cabbage, garlic, soy sauce, black pepper, and salt.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling diagonally onto the wrapper.
- Roll the corner closest to you over the filling, tuck in the sides, and continue rolling. Brush a bit of beaten egg on the top corner to seal the egg roll.
- Heat oil in a large pan over medium heat. Fry the egg rolls in batches until golden brown, about 3-4 minutes per side.
- Remove and drain on paper towels. Serve hot with dipping sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 7g
Supplies
Large bowl Cutting board Knife Frying pan Tongs Paper towels
Tools
Stove Frying pan
Serving suggestions
Serve the crispy Hmong egg rolls with a side of sweet chili sauce or a tangy dipping sauce for a delicious appetizer.
Tips & tricks
For a vegetarian version, substitute the ground pork with tofu or additional vegetables.
Cost
$10