Hmong Egg Roll Stuffing Food

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.

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

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