By Lori Walker, MS, RD | Published on March 9, 2023 | Last Updated on July 5, 2023
Hmong Egg Roll is a delicious and savory dish that originated from the Hmong people. It consists of pork, vegetables, and vermicelli, all wrapped up in an egg roll wrapper and deep-fried until golden brown.
The result is a crunchy exterior and a flavorful interior that makes for the perfect appetizer or snack.
This recipe will teach you how to make your own Hmong Egg Roll with step-by-step instructions and some helpful tips!
What is Hmong Egg Roll?
Hmong Egg Roll is a traditional dish that originated in the Hmong people of Laos and Thailand. It consists of egg roll wrappers filled with various ingredients, such as cabbage, mushrooms, carrots, ground pork or beef, onions, garlic, green onions and sometimes other vegetables like bell peppers.
The filling is then rolled up in an egg roll wrapper and deep-fried until golden brown. Hmong Egg Rolls are usually served with lettuce leaves and a spicy dipping sauce made from fish sauce and chili paste.
This dish can be found in many restaurants throughout Southeast Asia as well as some parts of the United States.
It is easy to make at home by following our Hmong Egg Roll recipe.
What does it taste like?
Hmong Egg Roll has a crispy outer shell with a savoury filling made of pork, vegetables, vermicelli noodles, and seasonings. The combination of the ingredients gives this dish its unique flavor. It is sure to please even the pickiest eaters!
How did I first get introduced to the Hmong Egg Roll?
I was first introduced to the Hmong Egg Roll when my grandmother made it for me while visiting her in Thailand. She taught me how to make this dish and ever since then, it’s been a family favorite!
How to make Hmong Egg Roll?
In order to make your own delicious Hmong Egg Rolls at home, you will need a few ingredients, such as vermicelli noodles, pork, eggs, vegetables, oyster sauce and egg roll wrappers.
It may seem daunting, but with our step-by-step instructions below, we can assure you that making your own Hmong Egg Rolls is actually delicious and easy.
Ingredients
• 1 lb pork
• 5 large eggs
• 3 vermicelli packages
• ½ head of cabbage
• 1 medium onion (diced)
• 1 cup green onion
• 1 cup carrot
• 1 cup of cilantro
• ¾ cup of oyster sauce
• 1 tsp black pepper
• Salt as per taste
• Oil for deep frying
• 15 roll sheets
Step by step instructions
Step 1
Soak the vermicelli in warm water for about 10 minutes or until it gets soft. Then drain and set aside.
Step 2
Cut pork into small cubes and season with salt, pepper, and oyster sauce. Heat a large skillet over high heat, add oil and stir-fry pork until it is browned on all sides (about 5 minutes). Remove from heat and set aside to cool down slightly.
Step 3
In a medium bowl, beat eggs together with green onion, cilantro, diced onion, carrot, cabbage and cooked pork mixture until everything is well combined.
Step 4
Lay one sheet of egg roll wrapper on a flat surface with the pointy corner facing up towards you like a diamond shape. Take about 1-2 tablespoons of the egg mixture and place it in the middle of the wrapper.
Step 5
Start rolling from the bottom, tucking in both edges, left and right sides, as you go along, then fold in the pointy corner on top to seal it off. Ensure all edges are sealed tightly so that none of the fillings will fall out while deep frying.
Step 6
Heat up a large pot or wok with oil over medium-high heat until it’s hot enough for deep frying (about 375°F). Deep fry egg rolls a few at a time until golden brown, flipping them over halfway through cooking time (about 3 minutes per side). Drain on paper towels and serve warm with sweet chili sauce or other dipping sauces of your choice.
Tips
• If the egg roll wrapper is too dry, you can brush a bit of water on the edges to help seal them better.
• Use a thermometer to check the temperature of the oil before adding the egg rolls – this will ensure that they cook evenly and won’t burn.
• To save some time, you can use pre-made egg roll wrappers from the store instead of making them from scratch.
Hmong Egg Roll Recipe
Ingredients
- 1 lb pork
- 5 large eggs
- 3 vermicelli packages
- 1/2 head of cabbage
- 1 medium onion (diced)
- 1 cup green onion
- 1 cup carrot
- 1 cup of cilantro
- 3/4 cup of oyster sauce
- 1 tsp black pepper
- Salt as per taste
- Oil for deep frying
- 15 roll sheets
Instructions
- Soak the vermicelli in warm water for about 10 minutes or until it gets soft. Then drain and set aside.
- Cut pork into small cubes and season with salt, pepper, and oyster sauce. Heat a large skillet over high heat, add oil and stir-fry pork until it is browned on all sides (about 5 minutes). Remove from heat and set aside to cool down slightly.
- In a medium bowl, beat eggs together with green onion, cilantro, diced onion, carrot, cabbage and cooked pork mixture until everything is well combined.
- Lay one sheet of egg roll wrapper on a flat surface with the pointy corner facing up towards you like a diamond shape. Take about 1-2 tablespoons of the egg mixture and place it in the middle of the wrapper.
- Start rolling from the bottom, tucking in both edges, left and right sides, as you go along, then fold in the pointy corner on top to seal it off. Ensure all edges are sealed tightly so that none of the fillings will fall out while deep frying.
- Heat up a large pot or wok with oil over medium-high heat until it’s hot enough for deep frying (about 375°F). Deep fry egg rolls a few at a time until golden brown, flipping them over halfway through cooking time (about 3 minutes per side). Drain on paper towels and serve warm with sweet chili sauce or other dipping sauces of your choice.
Notes
Nutrition Information
Fat: 6 grams
Carbohydrate: 13.1 gram
Sodium: 620 mg
Cholesterol: 34 mg
Protein: 8.1 gram
What to serve with Hmong Egg Roll?
Hmong Egg Rolls are delicious when served with a side of sweet chili sauce or any other dipping sauce of your choice. They also work great as an appetizer for parties or gatherings – just double the recipe for larger groups.
How to store leftover Hmong Egg Rolls?
You can keep leftover egg rolls in the refrigerator for up to 3 days in an airtight container. Reheat them in the oven at 350°F for about 10-15 minutes or until they’re heated through. You can also freeze them and reheat them whenever you want.
Can pregnant women eat this?
Yes, pregnant women can enjoy Hmong Egg Rolls – just cook them thoroughly and avoid eating raw or undercooked egg rolls. It’s always best to check with your healthcare provider before consuming any new food during pregnancy.
FAQs
What kind of pork should I use for this recipe?
You can use any type of ground pork for this recipe, but it’s best to use a leaner variety, such as ground turkey or chicken, if you’re looking for a healthier option.
Can I make these egg rolls without pork?
Yes, you can make Hmong Egg Rolls without the pork – just increase the number of vegetables to ensure that the filling stays nice and moist.
Can I use any kind of wrapper for this recipe?
You can use either egg roll wrappers or wonton wrappers – both will work fine. Just seal the edges tightly so that none of the fillings falls out during deep frying.
Can I bake these egg rolls instead of deep frying them?
Yes, you can definitely bake these egg rolls if you’d like – just preheat the oven to 375°F and brush them with a bit of oil or butter before baking for about 15-20 minutes. You may need to adjust the cooking time depending on how large your egg rolls are.
Wrapping Up
Thanks for reading this article. We hope you enjoyed learning about how to make Hmong Egg Rolls. This is a delicious and flavorful appetizer or snack that can be enjoyed as part of a meal or on its own.
With just a few simple ingredients and some essential kitchen tools, you can have these egg rolls ready to serve in no time.
Make sure to season the filling generously and seal the edges of each egg roll tightly before deep frying for the best results. Serve with a side of sweet chili sauce or other dipping sauce.
If you have any questions, please leave them in the comments below and we’ll be happy to answer them. Happy cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
