How to Make Homemade Hmong Egg Rolls

by Yayoua Y

A simple way to create delicious egg rolls!


  • 10.50 Ounces Bean Threads
  • 2 Cups Chopped Cabbages (1 head of cabbage)
  • 2 Cups Chopped Carrots (2 large carrots)
  • 1 Cup Chopped Half of a Yellow Onion
  • 2 Cups Ground Pork (Or just regular raw pork)
  • 1 Spring Roll Pastry Pack (40 count)
  • 1 Tablespoon Salt
  • 1 Tablespoon Oyster Sauce
  • 5 Cups Canola Oil
  • 2 Whole Raw Eggs
  • ½ Teaspoons Corn Starch
  • ½ Teaspoons Water
  • 1 Large Pot
  • ½ Teaspoons Measuring Spoon
  • 1 Teaspoon Measuring Spoon
  • 1 Cup Measuring Cup
  • 1 Large Cutting Knife
  • 1 Cutting Board
  • 1 Drainer Bowl
  • 1 Large Bowl
  • 1 Small Bowl
  • 5 Sheets of Paper Towel
  • 1 Mixing Bowl
  • 5 Bowls or Large Plates
  • Instructions

    Step 1

    Gather all of the ingredients. The ground pork and vegetables should be washed.

    Step 2

    Measuring spoons, a measuring cup, bowls or plates and a large pot is also needed.

    Step 3

    I am using the Lee Kum Kee Oyster Sauce. This brand is preferred because it has more flavor.

    Step 4

    The Trang Lungkow Bean Threads are also recommended. They are common and soak faster than other brands.

    Step 5

    The Little Chef Spring Roll Pastry sheets are also recommended. They do not break easily while peeling.

    Step 6

    Step 2: Skip this step if you already have ground pork. Ground and cut your pork into tiny pieces.

    Step 7

    Step 2: The ground pork should look very small and chunky.

    Step 8

    Step 2: You now should have ground pork in your group of ingredients.

    Step 9

    Step 3: Open and soak your 10.5 oz bean threads in warm water for 5 minutes. Leave these aside.

    Step 10

    Step 4: Peel and grate your large carrots into a large plate or bowl. You should have about 2 cups.

    Step 11

    Step 4: Video Demonstration

    Step 12

    Step 5: Peel the outer shell out of the cabbage and cut it in half. Cut out the core and slice the cabbage into small long pieces.

    Step 13

    Step 6: Peel and cut the yellow onion in half. Dice the onion into tiny pieces.

    Step 14

    Step 6: The onions should now be chopped up into thin small pieces.

    Step 15

    Step 7: After 5 minutes, drain the water out of the bean threads.

    Step 16

    Step 8: Put the bean threads into a large mixing bowl. Cut them into small strands to make them shorter.

    Step 17

    Now, you should have the chopped cabbage, ground pork, onions and grated carrots off to the side.

    Step 18

    Step 9: Grab your ground pork and chopped vegetables. Mix thoroughly with the bean threads.

    Step 19

    Step 10: Add a tablespoon of salt into the mixture and mix.

    Step 20

    Step 11: Add a tablespoon of oyster sauce and mix. If you add more oyster sauce, it will be saltier.

    Step 21

    Step 12: Crack 2 eggs and mix them into the mixture.

    Step 22

    Step 13: If your spring roll pastry sheets are still frozen, soak them in a bowl of warm water. You know they are ready if they are soft to the touch.

    Step 23

    Step 14: Peel the spring roll sheets carefully because they are thin. Do not leave them open for more than 5 minutes or else they will dry out.

    Step 24

    Step 15: Get a small bowl. Mix together half a teaspoon of corn starch and half a teaspoon of water. This will be your egg roll seal.

    Step 25

    Step 16: Point the corner at you and put 1.5 tsp of filling near the bottom. Fold the corner over the filling and squeeze out any extra air. Roll once. Pinch ends and fold side corners in.

    Step 26

    Step 16: Roll. Leave a little part of the top corner and smear on your corn starch paste. Roll again and finish.

    Step 27

    Step 16: Make as many egg rolls as you can with your filling and leave aside.

    Step 28

    Step 17: Pour in 5 cups of canola oil into a large pot. If you have a deep fryer, use vegetable oil and set to 350.

    Step 29

    Step 18: Put pot on medium heat for 2-3 minutes. You will know is it hot when you test it with an egg roll. It should sizzle. Place in the egg rolls.

    Step 30

    Step 19: After 5 minutes, turn the egg rolls with tongs.

    Step 31

    Step 20: After they are golden brown, take them out and put them on paper towels in a bowl. This will help absorb and strain the oil.

    Step 32

    Step 21: Put them on a nice platter and enjoy with family, friends or by yourself!