Hmong Egg Rolls
Crispy fried rolls filled with seasoned pork, glass noodles, and vegetables, a staple of Wisconsin's Hmong community.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Wok or deep pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17
- carbs
- 26
- protein
- 14
- calories
- 310
Instructions
- 1
Put the pork, cabbage, carrot, glass noodles, garlic, green onion, fish sauce, and pepper in a bowl.
- 2
Mix everything well by hand until evenly blended.
- 3
Lay flat one egg roll wrapper. Place a spoonful of filling near one corner.
- 4
Roll the wrapper tightly, fold in the sides, and dab the edge with water to seal.
- 5
Repeat these steps with the remaining wrappers and filling.
- 6
Heat oil to 350°F (175°C) in a wok or deep skillet on the stovetop.
- 7
Fry the egg rolls in batches, turning them often. Cook until golden brown and crisp, about 5-6 minutes.
- 8
Drain the egg rolls on paper towels. Serve hot with sweet chili or fish sauce dip.
Chef's tips
Squeeze extra water out of the soaked noodles and vegetables so the filling stays dry. Roll tightly so oil does not leak inside while frying.
Storage
Refrigerate cooked egg rolls up to 3 days, or freeze uncooked rolls up to 2 months.
Reheating
Reheat in an oven or air fryer at 375°F until crisp again; avoid microwaving.
Common mistakes to avoid
- •Adding too much filling, which makes the wrappers split open in the oil.
- •Frying at too low a temperature, which leaves the rolls greasy instead of crispy.
Serving suggestions
Cooked Hmong Egg Rolls?
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