Hmong Egg Rolls

Basic Recipe Instructions

Tip – Use the paper thin wheat flour wrappers from Taiwan for the wrap & wrap them tightly. About 50 should get you through a batch of filling.

Put 4 packages of bean thread (clear noodles) in a pot/bowl of hot water and let them soak until soft (20-30min). Get your oil heating (about 2.5-3 inches deep in a high walled sauce pan). Use 2/3 Peanut oil for crispiness and flavor and 1/3 Canola to lighten it up a bit.

Chop up (food processor)

  • 1 bunch of fresh cilantro (stalks and leaves)
  • 1 large onion (or 3 small ones)
  • 1 tablespoon salt
  • 2 teaspoons ground pepper
  • 2 Carrots

Strain the bean thread and allow it to cool and dry out a bit. Then mix in the cilantro/onion stuff until the bean thread appears sufficiently green. Add 1lb. lean ground pork (not sausage) and 2 eggs to the bean thread mix and stir everything together until its evenly distributed. Add a tablespoon and a half of mix to each square wrapper and wrap it up tightly. You can seal the wrap with warm water or egg yolk. Make sure the filling is not exposed. Carefully place the roll in the oil and cook each one for about 6-10 minutes until the edges are brown. Then, cool on a rack and serve with Thai sweet chili sauce or fresh kuatxob (or any other fresh green hot pepper) mashed with salt & lime juice.

Learn about the Hmong


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