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Hmong Egg Rolls

Egg rolls are a Chinese-American fusion dish, originating in Chinese restaurants in America. They resemble spring rolls, which are dim sum (small, bite-sized foods) in Hong Kong. The Hmong are an ethnic group with roots in China and large numbers emigrated to the United States beginning in 1975. Many settled in Minnesota and the Twin Cities area has a large concentration of Hmong families and culture. Also called kab yaub, these Hmong egg rolls are typically made for family celebrations or other community gatherings. Unlike Chinese-style egg rolls, the filling is completely blended before the rolls are fried. Eaten as an appetizer, these egg rolls are also enjoyed in Hmong households as a main dish with white rice and dipping sauce.

Recipe Servings: 4

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Red pepper dipping sauce:

Directions

  1. In a large dish, soak the noodles in very hot water for 10 minutes.
  2. Drain and rinse with cold water. Cut the noodles into 3-inch long pieces.
  3. In a large dish, combine the noodles with cabbage, carrot, onion, green onion, cilantro, pork, egg, salt and pepper, and the oyster, fish and soy sauces. Mix to thoroughly combine.
  4. In a large frying pan, heat oil over medium high heat.
  5. Peel the rice paper sheets apart, and place about ½ cup of the filling mixture into the center of each.
  6. Roll up filled rice paper sheets and seal with beaten egg.
  7. Fry the egg rolls for about 10 minutes, and serve with red pepper dipping sauce.
  8. For red pepper dipping sauce:
  9. In a medium dish, add all of the ingredients, mixing thoroughly to incorporate.
  10. Serve with the finished egg rolls.

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