• Hmong Eggroll

    Posted on April 30, 2015 by admin in Beef, Chicken, Noodles, Pork.

    Hmong EggrollsOne of the most popular item that is made and devoured in my family is the “Hmong” egg roll (spring roll). We normally make at least 50 of these as they don’t normally last very long on our diner table. It is also a very popular item to make when we have family reunions or parties.It is actually quite simple to make once you master how to wrap it. Frying it can also be tedious if you are frying a large amount. If you prefer to bake it, there is a modified version where you can use chicken wings and bake it (instructions to be posted soon).

     

    Ingredients

    For the mix:

    • 3 lb ground meat of your choice (pork, chicken or turkey – personally I prefer pork)
    • 2 cup diced green peppers
    • 2 cup shredded carrots
    • 2 cup chopped fresh green onion
    • 2 cup chopped fresh cilantro
    • 2 tbsp oyster sauce (the brand I use is Thai Oyster Sauce Maekrua Brand)
    • 4 tbsp fish sauce (the brand I use is Squid Brand Fish Sauce)
    • 2 tbsp black soy sauce
    • 1 tbsp salt
    • 2 tbsp ground black pepper
    • 2 tsp MSG (optional) or use sugar as substitute
    • 16 0z package bean thread cellophane noodles
    • 3 eggs (one more egg may be added if the mixture is too dry)

    (Cabbage and/or onion are used in some recipe. Personally, the recipe above is the way I prefer to make it)

    Additional items

    • 1 egg yolk for sealing the wrapper
    • 50 sheets spring roll skins
    • Vegetable Oil for deep frying

    Instructions

    1. Add rice cellophane noodles into a large bowl of hot water. Let soak 5-10 minutes until soft.  Then take scissors and cut up the noodles into 4-inch lengths.
    2. Using your hands, in a large bowl, mix meat, green pepper, carrots, green onion, cilantro, oyster sauce, fish sauce,soy sauce, salt, msg., pepper, noodles and eggs until well combined. (Tip: you can partially precook the ground meat before adding to the mix to ensure that it cooks thoroughly when it is deep fried)
    3. Peel the spring roll skins and place on a flat plate (see note about spring roll skin below).
    4. Place the egg roll mixture onto the skin and roll up. Seal the ends with egg yolk. (photos coming soon on how to roll egg roll mixture)
    5. Heat oil to 350 degrees. Deep fry the egg rolls until golden brown. Serve with rice and dipping sauce. Makes 50 rolls.

     

    Special notes:
    Dry Spring RollsTYJ Spring RollsSpring Rolls: There are many types to choose from. Dry wrap and wet wraps are the two types that I have used. Dried wraps require the wraps to be soaked before using – Three Ladies Spring Roll Rice Paper Wrappers it is a bit more tricky to use as you must use the correct about of water. Wet wraps are usually sold in the freezer or refrigerated section of Hmong stores. The wet brand I prefer is TYJ Spring Roll Pastry. These are easier to use but you do have to peal them individually apart. If frozen, you must thaw it before you use it – do not add any water.

    Bean thread/cellophane noodles:
    There are many brands and types to choose from and are know by different names: Chinese vermicelli, cellophane noodles, bean thread noodles, crystal noodles or glass noodles. The ones I normally buy are only available at the local Hmong store, but a good substitute is Dynasty SaiFun Bean Threads Noodles.

     

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