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Egg Roll (Hmong) Recipe

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This recipe for Egg Roll (Hmong), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CV
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
lb. ground pork sausage
lb. carrots
1 6 oz. package bean thread noodles
2 bunches green onions
1 clove garlic
1 pkg. spring roll wrappers (or wonton skins)

Directions:
Directions:
Soak bean thread noodles in very hot water about 15-20 minutes, then drain well, place in large mixing bowl. Separate spring roll wrappers and place on work space. Crumble beef and pork. Mix together with noodles. Gently fold in remaining ingredients. Place 2 tablespoons of mixture on each spring roll. Wrap up rolls tightly. Deep fry in batches in about 1 inch of hot oil. Serve with dipping sauce of choice. Makes 1 dozen.

 

 

 

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