By Sheng Lee (@shengdanger)
Do you want to impress your boss and coworkers at this year’s office potluck? Borrow a delicious and easy-to-make recipe from the exotic hillsides of Laos, which will impress the crowd and save your wallet. Hmong egg rolls may seem complicated to make, but whipping up a batch is easier than you may think. The ingredients and supplies needed can be found at your local grocery and Asian food stores and the total costs adds up to be only about 15 dollars!
To begin, here are lists of ingredients and supplies you will need to craft simple, yet tasty Hmong egg rolls.
- 10 ½-ounce package bean thread noodles
- 1 package of 25 rice paper sheets
- 10-ounce bag of coleslaw mix
- 1 medium yellow onion
- 1 1/2 pounds ground pork
- 2 large eggs
- Vegetable oil
- Foodservice gloves
- Chopping knife
- Baster brush
- Cutting board
- Large bowl
- Medium bowl
- Small bowl
- 4 qt. deep fryer
- Place the unpackaged bean noodles in the medium bowl. Pour in boiling water to cover all of the noodles and let it soak for about 10 minutes. After 10 minutes, the noodles should be “al dente,” an Italian phrase that translates to “to the tooth.” In plain English, this means the noodles are fully cooked, but not too soft.
- Drain the noodles in a colander and let them sit at room temperature to cool. Once the noodles are cool, cut and remove the strings that bind the noodles together. Then take the scissors and cut the noodles into 3-inch lengths one handful at a time; set aside.
- Finely chop the medium yellow onion.
- Put on the foodservice gloves and get ready to dig in to the fun part! In the large bowl, mix together the noodles, coleslaw mix, chopped yellow onion and ground pork. Then crack in one whole egg and add salt to your liking. Mix thoroughly with your hands.
- Heat vegetable oil in the deep fryer on medium-high heat.
- Peel the rice paper sheets apart.
- Position one sheet of rice paper so it looks like a diamond. Scoop about one-half cup of eggroll mix onto the rice paper, 2 inches in from the bottom corner. Mold the mixture into a 3-inch log. (see diagram below)
- Pull the bottom corner up and over the filling and tuck along the edge of the log. Roll the sheet away from you once, and then fold the left and right corners in. The corners should touch in the middle of the egg roll. Roll once more so the bent in corners are covered.
- Separate the egg white from the second egg into a small bowl. Dip the baster brush into the egg white, and then baste the remaining top corner of the rice paper. Finish rolling the egg roll and smooth the last corner over so it is sealed. If the eggroll filling is not securely sealed in the rice paper, gas bubbles will cause the rice paper to crack, spilling the pork and vegetable mixture into the oil. Repeat steps seven through nine with the remaining rice paper and egg roll mixture.
- Cook the egg rolls for about 10 minutes or until they are slightly golden brown. The egg rolls will continue browning once you take them out of the oil, so once they are slightly golden brown, remove them from the oil immediately and set them on top of paper towels to drain and cool.
- For an extra fancy touch, cut the egg rolls in half at a diagonal angle for presentation. Serve alongside Mae Ploy sweet chili sauce for the perfect appetizer or side dish and enjoy!