Hmong Egg Rolls Recipe
This Hmong Egg Rolls Recipe is delicious, filled with a savory mixture of mushrooms, onions, and garlic, wrapped in a golden, crispy shell.
Ingredients
- 1 pound Ground pork or chicken
- 1 cup Shredded cabbage
- 1 cup Shredded carrots
- 1/2 cup Chopped mushrooms
- 1/2 cup Chopped onions
- 2 Minced cloves garlic
- 1 teaspoon Soy sauce
- 1 teaspoon Fish sauce
- Cooking oil for frying
- Salt and pepper to taste
- Egg roll wrappers
Instructions
- The ground pork or chicken should be browned in a large skillet over medium heat. When done, remove from the skillet and set aside.
- Sauté the chopped onions and minced garlic until fragrant in the same skillet.
- Cook the shredded cabbage, carrots, and mushrooms in the skillet until they are soft.
- Stir the soy sauce, fish sauce, salt, and pepper into the cooked ground meat. After mixing well, let the flavors meld for a few more minutes.
- Before assembling the egg rolls, allow the mixture to cool.
- The egg roll wrapper should be placed on a clean surface in a diamond shape. The filling should be about 2-3 tablespoons deep in the center of the wrapper.
- Roll up tightly, sealing the top corner with a bit of water after folding the bottom corner over the filling.
- Cooking oil should be heated to around 350°F (175°C) in a deep skillet or fryer.
- Fry the egg rolls until golden brown and crispy, about 3-4 minutes per side, in hot oil.
- Drain the egg rolls on paper towels after removing them from the oil.
- The Hmong egg rolls can be served with sweet chili sauce or soy sauce and vinegar dipping sauces.