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Meat Rolls (or Egg Rolls) (HMONG Cuisine) Recipe

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This recipe for Meat Rolls (or Egg Rolls) (HMONG Cuisine), 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.

Added: Thursday, March 12, 2009


1 lb. Ground pork
1 lb. Ground beef
1/2 lb. Slivered carrots (shredded with potato peeler)
1 pkg. Bean threads or cellophane noodles, soaked 20 min. in warm water; drained and chopped
2 bunches green onions, sliced
1 clove garlic crushed
1 tsp. MSG (monosodium glutamate)
Salt and pepper to taste
1 pkg. Spring roll wrappers

Serve with a dipping sauce such as the following:

4 Tbsp. Sugar (preferably melted in heavy skillet)
Lemon or lime juice mixed with the following: finely minced red chili pepper - steamed, seeded
Chopped peanuts
1 clove crushed garlic

Grind solids with pestle in mortar; add liquids.

Mix all of the above ingredients well. You can use egg roll wrappers, spring roll wrappers or rice paper. Rice paper is a little difficult; egg roll wrappers are a little too thick. Spring roll wrappers are easy to use. Keep them frozen until 1/2 hour before you use them. One package spring roll wrappers (1lb.) Put some of the mixture in a corner of the paper and wrap according to package directions. Fry in about an inch of hot oil, not too fast as skin will overcook before the meat is well cooked.




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