Thursday, May 31, 2012

Hmong Eggrolls

Well if you checked out my facebook page at all you've seen the pictures from my Monday night PLC (Professional Learning Community) meeting at work. The whole elementary got together and learned the art of making authentic Hmong eggrolls. We all had a great time learning how to make eggrolls and wished we would have done it sooner.We all kept saying "Why did we wait til the end of the year to do this?"

We had several patient and talented teachers that taught us the art of making these delicious eggrolls. So I want to start by thanking them all for helping us learn how to make this yummy treat . Thank you Mia, Mor Chia, Crystal, Nou, Pa, and Pakou.

I also especially want to thank Sam for organizing this activity. She did an amazing job! Not only did we learn how to make eggrolls we all brought a recipe to share and we had an apron contest. Our winner for the apron contest was Jenna. She was over come with joy (notice the tears) tee hee!

Jenna being crowned by Sam for the best apron.
On that night we made like 300 eggrolls. We needed to cut the recipe down to a more manageable size and Mia was kind enough to write down the recipe for me to share with all of you. I hope you enjoy making these as much as we all did. Happy egg-rolling!

  Egg Roll
1lb. ground pork or beef
1/2 chopped cabbage
3 chopped green onions
1 bunch of cilantro chopped, if desired
4 shredded carrots or 1/2 bag
2 T Hoisen sauce
2-3 T soy sauce
1/4 box Vermicillian Noodles (look for pink bag at Oriental foods store or buy other thin rice noodles in oriental foods dept.)
fish sauce
25 pkg. bag of egg roll wrappers

  1. 1-2 hours prior.Pre-soak noodles in hot water and put aside.
  2. Chop 1/2 head of cabbage, 3 green onions, shred carrots. Option: use coleslaw mix and green onions.
  3. In a large mixing bowl combine the cabbage, onions, carrots, the noodles cut intosmall pieces, soy sauce, Hoisen sauce and fish sauce. Ground pork should be pre-prepared for the filling by pan-frying until nearly cooked, not completely. Then add to the filling mix. Mix all of the ingredients together well.
  4. Add 3 whole eggs and 2 egg whites (keep the yolks to use as glue). Mix all lf the ingredients together. (Note: you do not have to separate egg whites)
  5. Open the bag of egg roll wraps and place one at a time on the counter or on a plate in front of you so it is in a diamond position. Take 2 tablespoons of meat/vegetable mixture and place it on one of the corners of the wrap.Gently fold over the wrap forward. Fold over both edges of wrap into the center. Roll it until you only have a small corner left then dip your finger in the egg yolk and place a small amount on the final tip of the wrap and seal the roll shut. 
  6. Continue this same procedure until all mix or wraps are used up. At some point drain the mixture of excess liquid to prevent your eggrolls from being soggy or tearing.
  7. Place 1 inch of oil in a large skillet and heat at medium heat on the stove. Carefully place eggrolls in the hot oil and cook for 15 minutes (remember to flip several times while cooking. Egg rolls should be a golden brown in color. Remove carefully with a tong or spatula and place on a plate lined with paper towels. You'll know it's ready by testing with a slight tap on the shell to determine if it is hardened.
  8. They are now ready to eat as soon as they cool down for a few minutes. Uncooked eggrolls can be stored in the freezer until you are ready to make them.

Note: Eggroll wrapper pack needs to be set out so it can thaw. It's best to not thoroughly thaw out the wrappers. Thaw only enough so you can peel  then without tearing, because they are delicate.


All hands were on deck for the rolling of the eggrolls. If you want to see more pictures from this night go to my facebook page and check them out.

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