Hmong Egg Roll
Hmong egg rolls are a delicious and crispy appetizer that originated from the Hmong cuisine. These egg rolls are filled with a savory mixture of ground pork, vegetables, and vermicelli noodles, then deep-fried to perfection.
Ingredients
- 1 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup chopped mushrooms
- 1/2 cup chopped green onions
- 2 oz vermicelli noodles, soaked and drained
- 2 cloves garlic, minced
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 20 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Oil for deep-frying
Instructions
- In a large bowl, mix together the ground pork, cabbage, carrots, mushrooms, green onions, vermicelli noodles, garlic, soy sauce, salt, and black pepper.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Roll the wrapper halfway, then fold the sides towards the center. Brush the beaten egg on the top corner and finish rolling the egg roll, pressing to seal.
- Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy.
- Remove the egg rolls and drain on paper towels. Serve hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Deep-frying
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 7g
Supplies
Large bowl Cutting board Knife Deep fryer or large pot Slotted spoon Paper towels
Tools
Frying thermometer
Serving suggestions
Serve the Hmong egg rolls with a side of sweet chili sauce or a tangy dipping sauce for a burst of flavor.
Tips & tricks
Make sure the oil is hot enough before frying the egg rolls to achieve a crispy texture.
Cost
$15