Category: Appetizers

Appetizers

Fresh Spring Rolls

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Fresh Spring Rolls

Fresh spring rolls are light and healthy. It is made with vegetables, shrimp, pork meat, and vermicelli noodles wrapped in rice paper. 

Growing up I would help my mom make them. I wasn’t very good at rolling at that time so they were all different shapes and sizes. Now that I’m older, my rolling got better. 

Fresh Spring Rolls

Spring rolls are easy to make. First, prepare the ingredients then roll. You can put in vegetables or throw some meat in there if you like. I like to add red roast pork and Vietnamese ham. I’ve added bacon in Spring rolls before too and it tastes good. 

I like to dip my spring rolls in a spicy peanut sauce. It just adds that extra spice and flavor to it.

Ingredients:

  • 1 pack of rice paper
  • 6 oz Vermicelli noodles
  • 1 Cucumber, thinly sliced
  • 1 Shredded carrot
  • 2 Romaine lettuce
  • 12 oz Shrimp, cooked and sliced in half

Optional:

  • Vietnamese ham
  • Bacon
  • Pork belly
  • Cilantro
  • Avocado

Instructions:

Fresh Spring Rolls

Cook your red roast pork then thinly slice them. Set it aside.

In a medium pot cook your vermicelli noodles until soft. Drain and set aside. 

Prepare the vegetables and workspace. You will need a bowl of cold water to dip the rice paper in.

Fresh Spring Rolls

Dip the rice paper in cold water for 2 seconds then put it on a flat surface. Don’t worry if it’s still hard. It will soften.

Place the lettuce, noodles, vegetables, pork, and shrimp inside. 

It’s better to wait until the wrapper is soft before rolling. 

Roll once, fold the sides, then continue rolling. Repeat until ingredients are done.

Fresh Spring Rolls

Spring rolls tend to stick to each other so it’s not a good idea to stack them together once you’re done rolling. Some people like to wrap them in plastic wrap individually. Here I put plastic wrap on a tray and space them out. Once full, I put another plastic wrap on top and lay them out again.

Fresh Spring Rolls

Spring rolls taste better fresh. If you do have some extra, wrap it individually and put it in the fridge for the next day. Microwave it for 30 seconds and it should be good to eat. I’ve noticed that if I don’t wrap it, the wrappers and noodles will get hard. 

Fresh Spring Rolls
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Fresh Spring Rolls

Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Servings: 4

Ingredients

  • 1 pack of rice paper
  • 6 oz Vermicelli noodles
  • 1 Cucumber thinly sliced
  • 1 Shredded carrot
  • 2 Romaine lettuce
  • 1 lb Red roast pork
  • 12 oz Shrimp cooked and sliced in half

Instructions

  • Cook your red roast pork then thinly slice them. Set it aside.
  • In a medium pot cook your vermicelli noodles until soft. Drain and set aside.
  • Prepare the vegetables and workspace. You will need a bowl of cold water to dip the rice paper in.
  • Dip the rice paper in cold water for 2 seconds then put it on a flat surface. Don't worry if it's still hard. It will soften.
  • Place the lettuce, noodles, vegetables, pork, and shrimp inside.
  • It's better to wait until the wrapper is soft before rolling.
  • Roll once, fold the sides, then continue rolling.
  • Repeat until ingredients are done.

Notes

Optional ingredients: Vietnamese ham, bacon, pork belly, cilantro, avocado
Appetizers

Roast Red Pork

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roast red pork

Roast red pork is very flavorful and so delicious. It is made and served with many meals. I like to include these pork with spring rolls and vermicelli noodle salad. 

The color of the seasoning mix is red and it will stain. I usually wear gloves while rubbing the seasoning on the meat or else my fingers and hand will be red. If you like, you can add some bbq sauce on top and serve it with veggies on the side. 

Ingredients: 

1 lb lean Pork loin roast, boneless

2 tsp salt 

¼ cup Roast red pork seasoning mix



Instructions:

Broil oven at 425. Line a sheet pan with foil and spray Pam. 

Trim off any fat part off the pork roast.

roast red pork

Cut the pork roast into chunks that are 2-3 inches wide.

Get a food safety glove and put it on so your hand or fingers won’t be red. 

roast red pork

Sprinkle the salt on the meat. Then rub the roast red pork seasoning on. 

roast red pork

Put the meat on the foiled sheet pan and cook it for 35-45 minutes or until cooked. 

Flip the meat every 15 minutes or so.

When the meat is cooked, take it out of the oven to cool down for 5 minutes.

roast red pork

Thinly slice the pork and enjoy.

roast red pork
Print Recipe

Roast Red Pork

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • 1 lb lean Pork loin roast boneless
  • 2 tsp Salt
  • 1/4 cup Roast red pork seasoning mix

Instructions

  • Broil oven at 425. Line a sheet pan with foil and spray Pam.
  • Trim off any fat part off the pork roast.
  • Cut the pork roast into chunks that are 2-3 inches wide.
  • Get a food safety glove and put it on so your hand or fingers won't be red.
  • Sprinkle the salt on the meat. Then rub the roast red pork seasoning on.
  • Put the meat on the foiled sheet pan and cook it for 35-45 minutes or until cooked.
  • Flip the meat every 15 minutes or so.
  • When the meat is cooked, take it out of the oven to cool down for 5 minutes.
  • Thinly slice the pork and enjoy.
Appetizers

Steamed Rice Cakes (Ncuav Sawv)

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Steamed rice cakes are sweet, soft, and fluffy. They are also known as steamed honeycomb cakes, ncuav sawv, and banh bo hap. The inside of these cakes have a honeycomb texture. I remembered walking into a Vietnamese store and they would sell these near the cashier line. Once in awhile I would get one and it was delicious. It taste best when it’s fresh and warm. My husband likes it when it when cools down. If not store properly, these cakes will get hard.

Ingredients:

  • 1 bag of rice flour (16 oz)
  • 1 ½ cup of tapioca starch
  • 1 pack of active dry yeast
  • 2 cups warm water
  • 1 ½ cup sugar
  • 1 can of coconut milk
  • Food color (optional)



 

Directions: 

In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.

Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there’s no more lumps. Cover and let it sit for about 2 hours.

After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it’s done when the top starts to rip.

Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute.

Steamed Rice Cakes

Steamed Rice Cakes
Print Recipe

Steamed Rice Cakes (Ncuav Sawv)

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 30 Make

Ingredients

  • 1 Bag Rice Flour
  • 1 1/2 cup Tapioca Starch
  • 1 Pack Active Dry Yeast
  • 2 cup Warm Water
  • 1 1/2 cup Sugar
  • 1 Can Coconut Milk
  • Food Coloring (Optional)

Instructions

  • In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.
  • Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there's no more lumps. Cover and let it sit for about 2 hours.
  • After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it's done when the top starts to rip.
  • Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute. 

Appetizers

Sticky Rice Pancakes (Ncuav)

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Sticky rice pancakes are good to snack on especially during the winter. I remembered my mom making it when I was little. She had a bread maker so it was very easy to make. I love dipping it in sugar cane syrup. It was delicious! I haven’t found any sugar cane syrup where I live so I use pancake syrup to substitute.

Sticky rice pancakes are made from sticky rice. Back in the old days the Hmong people would use a big wooden bowl and two pounding sticks (not sure what these tools are called) to pound the sticky rice until it becomes like dough. It takes a lot of strength and effort just to make these. After a couple of hours pounding the rice, they would wrap it in banana leaves. If you’re interested in seeing how they do it, you can find videos on Youtube.

I’m so thankful for bread makers. It makes it so much easier to make these sticky rice pancakes. There are two ways to eat this.

Ingredients: 



  • 5 cups Sticky Rice
  • 1 Egg, boiled
  • 7-10 Square foil
  • Oil (for frying)
  • 1 tsp Salt

Directions:

Rinse and soak the sticky rice in hot water over night.

Sticky Rice Pancakes (Ncuav)

In a medium plastic strainer, steamed the sticky rice until cooked.

Note: The sticky rice will stick to a metal strainer if used.

Sticky Rice Pancakes (Ncuav)

While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate.

When the sticky rice is cooked, pour it in a bowl and stir.

Sticky Rice Pancakes (Ncuav)



Use a bread maker on the dough setting.

bread maker

Pour the sticky rice in the bread machine bowl and start the dough cycle. We don’t want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft.

Sticky Rice Pancakes (Ncuav)

While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.

foil

Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan.

Sticky Rice Pancakes (Ncuav)



Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil.

Sticky Rice Pancakes (Ncuav)

You can also freeze some if desired.

If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.

You will know it is ready when both sides have a crunchy texture. Serve with syrup.

Tip: Put foil on your plate before putting the sticky rice pancakes on. It’s so much easier not having to clean the sticky rice that sticks on the plates.

Sticky Rice Pancakes (Ncuav) Sticky Rice Pancakes (Ncuav)

The second way to eat this is to fry it.

Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices.

sticky rice pancakes

In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won’t taste good anymore. The inside should be soft and dough-like.

sticky rice pancakes sticky rice pancakes

After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!

sticky rice pancakes

Sticky Rice Pancakes (Ncuav)
Print Recipe

Sticky Rice Pancakes (Ncuav)

Servings: 6

Ingredients

  • 5 cup Sticky Rice
  • 1 Egg, boiled
  • 7-10 Square foil
  • Oil For frying
  • 1 tsp Salt

Instructions

  • Rinse and soak the sticky rice in hot water over night.
  • In a medium plastic strainer, steamed the sticky rice until cooked.  Note: The sticky rice will stick to a metal strainer if used.
  • While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate. When the sticky rice is cooked, pour it in a bowl and stir. 
  • Use a bread maker on the dough setting. Pour the sticky rice in the bread machine bowl and start the dough cycle. We don't want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft. 
  • While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.
  • Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan. 
  • Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil. You can also freeze some if desired.
  • If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.
  • You will know it is ready when both sides have a crunchy texture. Serve with syrup.  Tip: Put foil on your plate before putting the sticky rice pancakes on. It's so much easier not having to clean the sticky rice that sticks on the plates.
  • The second way to eat this is to fry it.  Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices. 
  • In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won't taste good anymore. The inside should be soft and dough-like.
  • After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!

Appetizers

Hmong Egg Rolls Recipe

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If you have never had Hmong Egg Rolls before, you have to try. It’s so delicious and flavorful that you’ll want more. I have made egg rolls for so many people and every one of them always tells me that it’s very delicious; the best egg rolls that they ever had. Once you’ve tried Hmong Egg Rolls, you’ll want to make them yourself instead of ordering it from Chinese restaurants.

Hmong egg rolls

Egg rolls are a very popular dish to make. Hmong people make it during birthdays, weddings, baby showers, holidays, gatherings, events, etc. It’s always a success because it’s so yummy. Egg rolls are usually served with sweet chili sauce, peanut sauce, or Thai chili pepper sauce. The sauce helps add more flavors to it. My personal favorite is the spicy peanut sauce.

Egg rolls are one of my favorites growing up. Whenever my family makes egg rolls, my sisters and I would help my mom roll them. We probably make about 50-75 egg rolls each time. My mom usually eye ball all the seasonings so it taste kind of different each time. I guess that’s whom I got it from. I eye ball the seasonings too until I decided I needed a recipe for my blog.

You can get the egg roll wrappers and bean thread noodles at any Asian grocery stores. Some grocery stores do carry the bean thread noodles in the Asian isle too.

Ingredients:

  • 2 Pack (25 sheets) TYJ Spring Roll Pastry wrappers (or 1 pack with 50 sheets)
  • 1 ½ lbs Ground meat of your choice (beef, pork, chicken, turkey)
  • 1 large Cabbage, shredded
  • 3 Carrots or 1 bag of shredded carrots
  • 4 Bundles of Bean thread noodles
  • 5 Stalks of Green Onions
  • ½ cup Cilantro, chopped
  • 2 Eggs
  • 1 Egg yolk, for sealing
  • 1/4 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder

Directions:

First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.

When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.

In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce.

Hmong egg roll

Wearing a cooking glove, use your hands to fold everything together until well blended.

Hmong egg roll

Crack an egg yolk into a small bowl. This is for sealing the egg rolls.

egg yolk

Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.

egg roll wrappers

Hmong egg roll Hmong egg roll Hmong egg roll Hmong egg roll Hmong egg roll

Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown.

Hmong egg roll

When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.

Hmong egg roll

Be careful, it is hot! Enjoy!

Hmong egg roll

Hmong egg rolls
Print Recipe

Hmong Egg Rolls Recipe

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

Ingredients

  • 2 Pack (25 sheets) TYJ Spring Roll Pastry wrappers (or 1 pack with 50 sheets)
  • 1 ½ lbs Ground meat of your choice (beef, pork, chicken, turkey)
  • 1 large Cabbage, shredded
  • 4 Bean Thread Noodles bundles
  • 5 Stalks of Green Onions
  • 1/2 cup Cilantro, chopped
  • 2 Eggs
  • 1 Egg Yolk for sealing
  • 1/4 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic Powder

Instructions

  • First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.
  • When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.
  • In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce. Wearing a cooking glove, use your hands to fold everything together until well blended.
  • Crack an egg yolk into a small bowl. This is for sealing the egg rolls. Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.
  • Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown. When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.
  • Be careful, it is hot! Enjoy!