Hmong Egg Rolls

My mom's version is more simple but taste great. All the seasoning you need is salt and pepper. You take the basic ingredients listed here: copped cabbage, shredded carrots, chopped yellow onion, cellophane noodles and pork, mix it up seasoned with salt and pepper, crack in the eggs and that's it. The eggs will act as a binder for the filling as well as making the filling a little wetter so you want the filling to be as dry as possible before hand. If the mixture is too wet, your wrappers will start to crack before it's cooked resulting in filling spilling out into the cooking oil. The secret to a "dry" filling is in how you prepare the cellophane noodles. You need to soak them in very hot water like the recipe says, but only for 5 mins and after draining the water out, DO NOT FLUSH WITH COLD WATER. The noodles will continue to soak up whatever water's left at the bottom of the bowl and you will have a dryer base to work with. Also, if the raw pork mix gives you the ick factor, you can always cook the pork ahead of time and mix it in with the rest of the ingredients.

I've been searching for an authentic Hmong eggroll recipe and this one hits that. Totally loved the original recipe here.. surprisingly, it isn't too salty, its just right. I think, if you're a meat lover, go ahead and use 2 lbs of pork, but then you'd have to add a little bit more salt/seasonings to compensate. <br/><br/>Here's a tip on the The rice paper sheets, if you're not familiar/NEWB, you shouldn't mistake it for the clear rice paper sheets that are used particularly for spring rolls. The eggroll wraps are in the frozen aisle and most of the time the packages are listed as rice paper sheets (at oriental stores).<br/><br/>I didn't make the sauce, so don't know how that one goes.

I tried this recipe tonight and my family loved it. I am Hmong but am more Americanized so I really didn't know how to make egg rolls by scratch. Thanks for sharing this recipe. I love it! God bless!

The eggrolls turned out amazing. I had to use half of the noodles and veggie mixture because it made too much. I was able to make about 35 eggrolls instead of 25. I also used 2 pounds the pork instead of 1.5 pounds. I did not have to use dipping sauce for the eggrolls because they already had enough seasoning.

Making these egg rolls for the second time tonight with Pancit Sotanghon as the main dish. I really love these egg rolls; the first time I had them was when my friend in middle school brought some in to share. I’ve also had them at the local farmers market here, but the ones from my classmate’s mum were unforgettable, and these taste just like them! Thank you so much for sharing this recipe!