Hmong
Eggrolls
Yields:
45-50 eggrolls
1
lb or 2 lb ground (or diced small) meat of your choice (pork, chicken, turkey,
beef)
2
c. shredded cabbage (about half a cabbage)
2
c. grated carrots
2
c. chopped onion
4
TB oyster sauce
2
TB fish sauce
Optional:
1 TB soy sauce
2
TB salt
2
TB lime juice
1
pkg. rice vermicelli cellophane noodles (4-5 c. cooked)
3
eggs
1
bunch chopped cilantro
1
egg yolk for sealing the wrappers
50
sheets eggroll skins
2
c. oil
Add
hot water to rice vermicelli cellophane noodles and let soak 5-10 minutes until
soft. Then take scissors and cut up the
noodles. Cook meat and mix in a bowl with cabbage, carrots, onion, oyster
sauce, fish sauce, salt, lime juice, noodles, eggs and cilantro until well
combined. Peel the eggroll skins. Place eggroll skin on a flat surface. Add the
eggroll mixture and roll up, starting with one side folded in, then the bottom,
then the other side folded in, and roll up. Seal the ends with egg yolk. Fry in
hot oil until golden brown (keep oil level about half as tall as eggrolls while
frying). Eat with sweet chili sauce. Store in freezer or fridge.
