Tag: egg rolls

Main Dish

Vermicelli Noodle Salad

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This Vietnamese vermicelli noodle salad dish is very light and delicious. It is served with meats of your choice, veggies, and a Vietnamese rice vinegar dressing called nuoc cham. It’s a versatile meal so you can basically add anything you want in it. It’s very refreshing and fulfilling. 

Ingredients:

4 oz dried Vermicelli noodles

1 cup Iceberg lettuce 

2 carrots, shredded

2 green onions, sliced

¼ cup cilantro, chopped

1 cucumber, peeled and sliced

1 cup bean sprouts

Roast red pork 

Vietnamese ham (Gio-lua)

Vietnamese Ham (Gio-lua)

Other things you can add:

Grilled chicken

Mint 

Thai basil 

Shrimp 

Egg rolls

Peanuts 

nuoc cham sauce:

1 tsp rice vinegar or white vinegar

½ cup water

2 cloves garlic, minced or 1 tsp garlic powder

1 lime, juiced

¼ cup fish sauce

3 tbsp sugar

1-2 Bird’s eye chili pepper, minced 

2 tsp Sriracha



Instructions: 

Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.

Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce. 

roast red pork

Roast Red Pork recipe here

Hmong egg rolls

Egg Roll recipe here

Print Recipe

Vermicelli Noodle Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

  • 4 oz dried Vermicelli noodles
  • 1 cup Iceberg lettuce
  • 2 Carrots shredded
  • 2 Green onions sliced
  • 1/4 cup Cilantro chopped
  • 1 Cucumber peeled and sliced
  • 1 cup Bean sprouts
  • Roast red pork
  • Vietnamese Ham (Gio-lua)
  • Grilled chicken optional
  • Mint optional
  • Thai basil optional
  • Shrimp optional
  • Egg rolls optional
  • Peanuts optional
  • 1 tsp rice vinegar or white vinegar
  • 1/2 cup Water
  • 2 tsp cloves garlic minced or 1garlic powder
  • 1 Lime juiced
  • 1/4 cup Fish Sauce
  • 3 tbsp sugar
  • 1-2 Bird's eye chili pepper minced
  • 2 tsp Sriracha

Instructions

  • Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.
  • Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce.
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!