One of my favorite childhood foods that have a special place in my heart – “Kab Yaub” or Hmong egg rolls. We made them occasionally and especially looked forward to family gatherings because chances were, we knew we would be having some. 😉 Aside from getting to eat them, I look forward to rolling the egg rolls the most because it takes so much skill to roll them beautifully. Can anyone else relate? It’s always so much fun to roll them with a group of family members and/or friends, especially when you’re making A LOT. It’s such a great opportunity to catch up and spend quality time. 🙂 At home before I married Sam, my mom, sisters and I would roll the egg rolls and my brothers would fry them outside in the garage. Very much like the times my family and I wrapped spring rolls, we also liked to compare our egg rolls. Egg rolls are well known as a delicious appetizer, but in my family, along with many other Hmong families, they’re much more than just appetizers. It’s more like a main dish for us. We would eat kab yaub with white rice, and then maybe some sauce or pepper on the side.
I used ground pork for this recipe. I grew up eating and making my egg rolls with ground pork because that was the way my mom always made it. If you don’t like pork, you can use whatever type of meat you prefer.
I’ve used and experimented with many kind of egg roll wrappers growing up and I love this brand the most. I’ve had the most success perfecting my egg rolls with these wrappers! A method I’ve found that also helps me roll these egg rolls beautifully, is to let the wrappers defrost at room temperature rather than using hot water or the microwave to thaw them. When letting them defrost at room temperature, the wrappers are more flexible to work with and easier to roll the egg rolls tightly. When thawing the wrappers in hot water or the microwave, the wrappers seem to turn out drier, making it harder to roll the egg rolls tightly. It’s important to be able to roll the egg rolls tightly in order to prevent too much oil from getting inside the egg rolls during cooking. It also looks a lot better tightly wrapped.
1. I like to fold the bottom corner up to the center before putting the stuffing onto the wrapper. This step helps prevent any rips or tears that may occur.
2. Place a good amount of stuffing on top of the small triangle you just created. You want the stuffing to stay inside of the small triangle. This step helps you to control how much stuffing you use and at the same time, helps to keep your egg rolls consistent in size.
3. Fold the side corners into the center.
4. Roll it tightly.
5. Seal the end corner with egg yolk.
6. Ta-da! You did it! Give yourself a pat on the back! 😉
Deep fry the egg rolls in hot oil on med-high heat (350 degrees) until golden brown. Each batch should take about 8-10 minutes. If you notice that your egg rolls are browning too fast within the first few minutes, that means your oil is too hot and you’ll need to turn your heat lower. Once cooked, take the egg rolls out of the oil and stand them up instead of laying them down horizontally. This will help keep your egg rolls crunchy.
I love my egg rolls with peanut chili sauce! Thank you to my good friend, Cindy, for teaching me how to make it a few years ago.
If you can resist finishing all of the egg rolls, they can be refrigerated. When we eat leftover egg rolls, Sam doesn’t mind them soggy so he just microwaves his. I prefer them crunchy, so if you want them crunchy again, just pop them in the oven for 8-10 minutes. Enjoy this recipe and stay inspired 🙂
- Egg Rolls
- 1 pack of Menlo wrappers
- 1 package of bean thread cellophane noodles (10.5 oz or 300g)
- 1 lb of ground pork
- 8 stems of green onion, chopped
- 3/4 cup of cilantro, chopped
- 3/4 cup of cabbage, thinly shredded
- 3/4 cup of carrots, outer skin peeled off & grated
- 1/2 of a shallot, finely chopped
- 1 tablespoon of ginger, minced
- 1/2 tablespoon of salt
- 1 tablespoon of black pepper
- 1 teaspoon of granulated chicken flavor soup base mix
- 1 tablespoon of fried garlic powder
- 3 tablespoons of oyster sauce
- 2 eggs
- 1 egg yolk for sealing the wrapper
- Vegetable oil for frying
- Peanut Chili Sauce
- 3 tablespoons of peanut butter
- 1/2 cup of Thai red chili sauce
- 1 teaspoon of lime
- 1/2 tablespoon of squid sauce
- 1/4 cup of water
- some green onion & cilantro, chopped
- some peanuts, crushed
- thai chili red pepper, optional
- Take out your pack of Menlo wrappers out of the freezer and let it defrost at room temperature. I usually let it sit about about 30 minutes.
- Soak your bean thread cellophane noodles in hot water for about 5 minutes or until soft. Then drain and cut the noodles into 1 inch segments.
- Mix the bean thread cellophane noodles with the rest of egg roll ingredients (except for the Menlo wrappers, egg yolk for sealing the wrappers and vegetable oil for frying) until well combined.
- Once your Menlo wraps are defrosted, peel the individual wrappers onto a separate plate.
- To learn how to roll an egg roll, please look at the photo tutorial above.
- Deep fry the egg rolls in hot oil (350 degrees) or until golden brown over med-high heat. Each batch should take about 8-10 minutes.
- To make the peanut chili sauce, combine all the ingredients under the 'peanut chili sauce' section together.
- Yields: 30 egg rolls