Hmong Egg Rolls
Ingredients
- 1 (10 1/2 ounce) bag bean thread noodles ⓘ
- 24 rice paper sheets ⓘ
- 1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded) ⓘ
- 1 medium yellow onion ⓘ
- 1 bunch green onion ⓘ
- 1 bunch cilantro ⓘ
- 1 1/2 lbs ground pork ⓘ
- 1 egg (xtra 1 for sealing egg rolls) ⓘ
- 2 teaspoons black pepper ⓘ
- 2 teaspoons salt ⓘ
- 2 tablespoons oyster sauce ⓘ
- 2 tablespoons fish sauce ⓘ
- 2 tablespoons soy sauce ⓘ
- Red pepper dipping sauce ⓘ
- 5 Thai red chili peppers, chopped (birds eye) ⓘ
- 1 garlic clove, chopped ⓘ
- 1 tablespoon green onion, chopped ⓘ
- 1 tablespoon cilantro, chopped ⓘ
Instructions
- Soak noodles in very hot water for 10 minutes.
- Drain.
- Rinse with cold water.
- Cut into 3-inch lengths; set aside.
- Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
- Mix all ingredients together.
- Heat oil (med high heat).
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
- Roll it up.
- Seal with egg.
- Cook for about 10 minutes.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).