On most Hmong occasions, there are always egg rolls. In my opinion, Hmong people make eggrolls the best. They are so addicting! One time my family and cousins gathered together to make four hundred eggrolls for my sister’s wedding. It doesn’t take much effort once you get the wrapping down! Here is one of my family’s version of how to make eggrolls.
Ingredients for 10 servings:
- 250 grams of bean thread noodles
- ~30 eggroll wrappers
- 4 TB MSG
- 1/3 cup of minced green onions
- 1 cup of minced cilantro
- 1 lb ground pork
- 1 egg
- 2 tsp salt
- 1 TB of chicken knorr powder (optional)
- 1/4 cup oyster sauce
- 2 tsp purely grounded black pepper
- 1 egg yolk set in a bowl- used for sealing eggrolls
- condiment: sweet chilli sauce in a bottle (asian store)
1. Place bean thread noodles in a pot of boiling water for a couple minutes and then transfer the noodles onto a strainer and set aside. In a big bowl put everything in except the wrappers and mix well.
2. Take out thaw eggroll wrapper packet an peel each wrapper and stack them on a plate. wrap fillings into eggroll wrappers, sealing it with flour sealing dip.
3. in a wok, fill it half way with oil and heat oil for about 5 minutes then deep fry eggrolls until golden brown. place golden eggrolls on paper towels in a bowl.
4. dip eggrolls lightly in sweet chilli sauce or in your own pepper sauce and eat.