Best 3 Hmong Egg Roll Stuffing Recipes

Hmong egg roll stuffing is a versatile dish that can be used as a filling for egg rolls, wontons, dumplings, and other appetizers. It is a delicious and flavorful mixture of ground pork, vegetables, and spices. The stuffing can be made ahead of time and stored in the refrigerator or freezer, making it a convenient meal option for busy weeknights. With its combination of savory and aromatic ingredients, Hmong egg roll stuffing is sure to be a hit at your next party or family gathering.

Here are our top 3 tried and tested recipes!

HMONG EGG ROLL STUFFING

Hmong Egg Roll Stuffing image

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

Ingredients

5 1/4 ounces/150 grams vermicelli bean thread noodles (preferably Lungkow brand)
1 1/2 cups shredded green cabbage
1 1/2 cups shredded carrots
3/4 cup chopped green onion
3/4 cup chopped cilantro
3 eggs, beaten
2 tablespoons minced garlic
2 tablespoons oyster sauce
1 tablespoon kosher salt
1 teaspoon black pepper

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

Best Egg Rolls image

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

Ingredients

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

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

HMONG EGG ROLLS

Hmong Egg Rolls image

These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. Unfortunately so do I.: )

Provided by nyob zoo

Categories Pork

Time 40m

Yield 25 egg rolls

Number Of Ingredients 21

Ingredients

1 (10 1/2 ounce) bag bean thread noodles
24 rice paper sheets
1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
1 medium yellow onion
1 bunch green onion
1 bunch cilantro
1 1/2 lbs ground pork
1 egg (xtra 1 for sealing egg rolls)
2 teaspoons black pepper
2 teaspoons salt
2 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
5 Thai red chili peppers, chopped (birds eye)
1 garlic clove, chopped
1 tablespoon green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon fresh lime juice (bottles fine)
1 dash msg
1/4 cup fish sauce
2 tablespoons water

Steps:

Soak noodles in very hot water for 10 minutes.
Drain.
Rinse with cold water.
Cut into 3-inch lengths; set aside.
Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
Mix all ingredients together.
Heat oil (med high heat).
Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
Roll it up.
Seal with egg.
Cook for about 10 minutes.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your egg rolls the best flavor.
Don't overfill the egg rolls: Overfilling will make them difficult to roll and seal.
Use a variety of ingredients: Don't be afraid to experiment with different vegetables, meats, and cheeses.
Be careful not to overcook the egg rolls: Overcooking will make them tough and dry.
Serve the egg rolls with a dipping sauce: A dipping sauce will add flavor and moisture to the egg rolls.

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 and can be customized to your own taste. So next time you're looking for a new and exciting recipe, give Hmong egg rolls a try!