Best 3 Hmong Egg Rolls Recipes
**Discover the Enchanting World of Hmong Egg Rolls: A Culinary Journey Through Flavors and Traditions**
Embark on a culinary journey to the heart of Southeast Asia with the captivating Hmong egg rolls. These delectable morsels, known as "cha lo" in the Hmong language, are a testament to the rich cultural heritage of the Hmong people. Originating in the mountainous regions of China, Laos, Thailand, and Vietnam, Hmong egg rolls have become a beloved dish worldwide, cherished for their crispy exterior, savory filling, and distinct flavors.
In this comprehensive guide, we present a collection of authentic Hmong egg roll recipes that capture the essence of this traditional dish. From the classic pork and shrimp filling to vegetarian variations bursting with fresh vegetables, these recipes cater to diverse preferences and dietary needs.
Delight in the symphony of flavors in the "Classic Hmong Egg Rolls" recipe, where succulent pork, juicy shrimp, and aromatic wood ear mushrooms are enveloped in a crispy egg roll wrapper. Experience the vibrant flavors of the "Vegetarian Hmong Egg Rolls," where an array of colorful vegetables, including carrots, cabbage, and bean sprouts, come together in a delightful harmony of textures and tastes.
For those seeking a unique twist on this classic dish, the "Hmong Egg Rolls with Glass Noodles" recipe offers a tantalizing combination of chewy glass noodles, tender chicken, and a medley of vegetables, all wrapped in a golden-brown egg roll skin. And for a delightful appetizer or party snack, the "Mini Hmong Egg Rolls" recipe yields bite-sized morsels filled with a savory mixture of pork, shrimp, and vegetables, perfect for any occasion.
Whether you're a seasoned cook or a culinary novice, these Hmong egg roll recipes provide a step-by-step guide to crafting these delectable treats in the comfort of your own kitchen. With detailed instructions, helpful tips, and stunning visuals, you'll be able to recreate these authentic flavors and impress your family and friends with your culinary prowess.
So, gather your ingredients, don your apron, and prepare to embark on a delightful culinary journey with our collection of Hmong egg roll recipes. Let the tantalizing aromas of these crispy, flavorful creations fill your home and transport you to the vibrant heart of Southeast Asian cuisine.
HMONG EGG ROLL STUFFING
One Thanksgiving, the pastry chef Diane Yang's parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey. It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast. It is not intended to be baked alongside the turkey. If you'd like, double this recipe and use the remainder to fill egg rolls. Purchase egg roll wrappers (often found in the freezer section at the market), thaw them, and roll them with stuffing. Deep fry in vegetable oil until golden brown, and serve hot.
Provided by Ligaya Mishan
Categories side dish
Time 15m
Yield 6 to 8 servings, to stuff a 16-pound turkey
Number Of Ingredients 10
Steps:
- In a large bowl, soak bean thread noodles in hot water for 8 minutes. Drain well. Using clean kitchen shears, cut noodles in half.
- Place noodles in a large bowl, along with all remaining ingredients. Mix well. (Hands work best to separate the noodles.) Use mixture to stuff both the body cavity and the front cavity of a seasoned turkey, then roast as directed.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 2 grams, TransFat 0 grams
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- To make the egg roll wrappers from scratch, use a mixture of all-purpose flour, tapioca flour, salt, and water. Knead the dough until it is smooth and elastic, then let it rest for at least 30 minutes before rolling it out.
- If you are using store-bought egg roll wrappers, be sure to thaw them completely before using. To prevent them from sticking together, place a damp paper towel between each wrapper.
- To make the filling, use a combination of ground pork, shrimp, cabbage, carrots, and mushrooms. You can also add other vegetables, such as bean sprouts or water chestnuts, if you like.
- Season the filling with soy sauce, fish sauce, oyster sauce, and white pepper. You can also add a touch of sugar or honey for sweetness.
- To wrap the egg rolls, place a spoonful of filling in the center of an egg roll wrapper. Fold the bottom corner up over the filling, then fold the left and right corners in. Roll the egg roll up tightly, starting from the bottom.
- To fry the egg rolls, heat a large pot of oil over medium heat. Fry the egg rolls in batches until they are golden brown and crispy.
- Serve the egg rolls hot with your favorite dipping sauce.
Conclusion:
Hmong egg rolls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make at home, and you can customize the filling and dipping sauce to your liking. So next time you are looking for a tasty and satisfying meal, give these Hmong egg rolls a try.
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