Hmong Eggrolls – Kab Yaub



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.

12 thoughts on “Hmong Eggrolls – Kab Yaub

  1. We made these egg rolls as a family activity for the first time. They fry up so quickly. My whole family loved them and are asking when we’ll be doing this again. There’s more filling in these than the ones you buy and much less expensive. We didn’t include some of the ingredients because my 2 teenage boys (who are second generation Chinese-Canadians and love Chinese cuisine as much as the Chinese from HK or China) didn’t think it would taste right, but the egg rolls still tasted great.

  2. Wonder if it is important to get wok instead of using regular fry pan? Will it affect the taste/cooking? I did use the regular big deep pan. It took a long time to cook.

  3. Hello Dia. If you find that it’s taking you too long to fry eggrolls then you may have had the heat on too low. The first batch may take 15 minutes and 10 minutes for every following batch. When you first heat oil, wait for 5 minutes then tear a piece of eggroll wrapper and drop it into the pot/wok of oil. It should float up immediately without burning.

  4. Everyone has their own way on making egg rolls. I use cabbage, carrots, sweet onions, and a lot of differnt spices and sauces too and don’t forget the sugar a little sugar makes this more sweet and yummy.

  5. yes, everyone makes it differently and so I’m sharing one version of making egg rolls. Thank you for your feedback!

  6. I learned to love Hmong egg rolls from eating the them when visiting Hmong friends. Thanks for the recipe I’ll be making some for sure.

    I suppose I’ll have to wait until I get to the Hmong food store when I buy more sticky rice and soybeans to buy the wrappers, sweet chili sauce and bean thread noodles.

  7. Hello Tom, do let me know how it turns out for you. and just for your information most hmong stores carry packs of hmong sausages at the frozen area/freezer. Hmong sausage is quite popular with everyone.

  8. I have been looking for this recipe forever!! My hmong friends make eggrolls and now that I moved from St. Paul and don’t have anyone around to make them, I have been craving them like crazy! This will make it possible to satisfy those cravings! Now if I could just learn how to make sticky rice … hahah thank you for this recipe!!!!

  9. wow.. i have not cooked hmong food in a while.. i really wish u could put videos up.. just so i remember wat i am doing

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