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.

Hmong Egg Roll

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

  1. In a large bowl, mix together the ground pork, cabbage, carrots, mushrooms, green onions, vermicelli noodles, garlic, soy sauce, salt, and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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