Hmong-style Eggroll Recipe

1 sweet onion

About a dozen chives

1.5 lbs of pork (ground yourself in processor or buy ground pork)

16 oz cole slaw mix

10.5 oz of bean threads or rice noodles

½ Tbsp white pepper

½ Tbsp black pepper

½ Tbsp salt

1 Tbsp Asian seasoning (or Chinese 5 spice)

3 Tbsp soy sauce

½ Tbsp of Hoisin sauce

1 Tbsp sesame oil

4 eggs

Serve with Sweet Chili Sauce (I recommend Mae Ploy brand with a little water for easier dipping).

Spring Home Spring Roll wrappers (in the freezer section of Asian markets)

1-2 eggs (or just the yolk if you prefer) for sealing the wraps

Oil for frying (I highly recommend peanut oil)

Sweet chili dipping sauce (I recommend the Mae Ploy brand cut with water for dipping)

I recommend chopping the first five ingredients in a food processor. Mix all the ingredients together until well combined. Spoon onto wrap, roll and seal, drop into medium high heated oil. Fry until browned.