Hmong Egg Rolls
Crispy, flavorful, and packed with a medley of savory ingredients, Hmong Egg Rolls are a must-try for anyone craving a unique twist on traditional egg rolls. Filled with a delectable mixture of ground pork, shredded vegetables, bean thread noodles, and aromatics like garlic and green onions, these rolls are perfectly seasoned with soy sauce, fish sauce, and a touch of sugar. Wrapped in golden, paper-thin sheets and fried to crispy perfection, each bite delivers a satisfying crunch and burst of flavor. Perfect as an appetizer or snack, these egg rolls can be paired with sweet chili sauce or soy sauce for an irresistible dipping experience. Easy to make and delightfully crowd-pleasing, this authentic Hmong recipe brings the flavors of Southeast Asia straight to your kitchen.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 cup shredded carrots
- 2 cups green cabbage, finely shredded
- 1 cup bean thread noodles (soaked and chopped)
- 3 stalks green onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 package egg roll wrappers
- 1 large egg (for sealing wrappers)
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the ground pork, shredded carrots, shredded cabbage, soaked and chopped bean thread noodles, chopped green onions, and minced garlic.
Add the ground black pepper, soy sauce, fish sauce, and sugar to the mixture. Mix thoroughly until all ingredients are evenly combined.
Prepare the egg roll wrappers by laying one wrapper flat on a clean surface, with one corner facing you to form a diamond shape.
Place about 2 tablespoons of the filling mixture diagonally across the lower third of the wrapper. Fold the bottom corner of the wrapper over the filling, tucking it snugly around the mixture.
Fold in the left and right corners of the wrapper toward the center to seal the edges, forming an envelope shape.
Brush the remaining top corner with a small amount of beaten egg, then roll the wrapper tightly upward to seal the egg roll.
Repeat this process with the remaining filling and wrappers until all the egg rolls are assembled.
In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Ensure the oil is deep enough for frying (about 2-3 inches).
Carefully add a few egg rolls at a time to the hot oil. Fry for 4-5 minutes, or until golden brown and crisp, turning occasionally to ensure even cooking.
Remove the fried egg rolls with tongs and place them on a plate lined with paper towels to drain excess oil.
Serve the Hmong egg rolls hot, with your favorite dipping sauce such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
10394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1050.7 g | 1347% | |
| Saturated Fat | 171.7 g | 858% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.4 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 332 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
