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Eggrolls -Hmong Style Recipe

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This recipe for Eggrolls -Hmong Style, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hana Jean Suabyi-Yaaj Simons
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of ground pork, 4 eggs (reserve 1 for egg wash)
2 c of thinly sliced green onions and cilantro
2 c shredded carrots
6 small bundles of bean thread (clear) noodles, cooked or soaked in very warm water and cut into 3 inch pieces
2 tsp salt and black pepper to taste
2 tbsp each fish sauce & oyster sauce
1 tbsp sesame seed oil
25 spring roll wrappers thawed, but covered with a towel to retain moisture.

Directions:
Directions:
Heat oil for frying, fry 6 at a time until light golden brown.Take a spring roll wrapper, point one corner at you, put about 2 tbsp of filling, continue to follow the instructions on the package.
Dipping sauce
(1/2 c each fish sauce, rice vinegar, sugar mix & warm to dissolve sugar add 2 or more thinly sliced Thai peppers.1/2 c or less thinly sliced green onions and cilantro 2 tbsp, chopped unsalted peanuts or 1 tbsp creamy peanut butter optional for Thai flavor
1 tbsp shredded carrot
1 clove garlic chopped

Number Of Servings:
Number Of Servings:
25 egg rolls
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
My family and others will fry over 200 eggrolls for a large gathering.

 

 

 

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