Hmong Eggrolls
By cheekyladee
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Ingredients
- •1 lb or 2 lb ground meat of your choice (pork, chicken, turkey, beef)
- •2 cup shredded cabbage
- •2 cup shredded carrots
- •2 cup chopped onion
- •2 tbsp oyster sauce
- •2 tbsp salt
- •1 package rice vermicelli cellophane noodles
- •3 eggs
- •1 egg yolk for sealing the wrapper
- •50 sheets eggroll skins
Details
Level of difficulty Easy
Preparation
Step 1
1.Add hot water to rice vermicelli cellophane noodles and let soak 5-10 minutes until soft. Then take scissors and cut up the noodles.
2.Mix meat, cabbage, carrots, onion, oyster sauce, salt, noodles, eggs until well combined.
3.Peel the eggroll skins.
4.Place eggroll skin on a flat surface. Add the eggroll mixture and roll up. Seal the ends with egg yolk.
5.Fry in hot oil until golden brown.
Eat with some sweet chili eggroll sauce!
Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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