Thanksgiving is right around the corner, thinking about making the perfect side dish.
So while the turkey is arguably the center of attention at the Thanksgiving table, the sides are just as important because invariably, most will say that it’s their favorite part of the meal.
Give Homemade Hmong Eggrolls a try! This is one of our family favorite and must have dish for our annual Thanksgiving. Once you get the hang of preparing the mix, rolling and deep frying is really easy side dish!
List of Ingredients
- 1 (10 1/2 ounce) bag bean thread noodles
- 25 Little Chef Spring Roll Pastry
- 1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
- 1 bunch green onion
- 1 bunch cilantro
- 1 1⁄2 lbs ground pork/chicken/turkey (OPTIONAL)
- 1 egg (xtra 1 for sealing egg rolls)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 tablespoons oyster sauce (add more if you want more favor)
Directions to Prepare the Eggroll Mix
- Soak noodles in very hot water for 10 minutes
- 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
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap
- Roll it up
- Seal with egg/flour mixed with water
Deep Fried the Eggrolls
- Pour oil into the deep fryer or stir fry pot until your oil fills up 1 inch and half
- For the deep fryer, set the temperature to 325 F
- For the stir fry pot, set the temperature on the stove to medium heat
- Allow the oil to heat up for 5 minute before tossing in rolled Eggrolls
- Fill up oil in your deep fryer or stir fry pot
- Cook each patch for about 10 minutes until the seal is golden
Happy cooking. Enjoy!