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