Best Hmong Egg Roll Stuffing Recipes

BEST EGG ROLLS

Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

HMONG EGG ROLLS

Hmong Egg Rolls image

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.: )

Provided by nyob zoo

Categories Pork

Time 40m

Yield 25 egg rolls

Number Of Ingredients 21

Ingredients

1 (10 1/2 ounce) 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
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

Steps:

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.