Hmong Egg Rolls

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 (10 1/2 ounce) bag bean thread noodles
• 24 rice paper sheets
• 1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
• 1 medium yellow onion
• 1 bunch green onion
• 1 bunch cilantro
• 1 1/2 lbs ground lamb
• 1 egg (xtra 1 for sealing egg rolls)
• 2 teaspoons black pepper
• 2 teaspoons salt
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 5 thai red chili peppers, chopped (birds eye)
• 1 garlic clove, chopped
• 1 tablespoon green onion, chopped
• 1 tablespoon cilantro, chopped
• 1 teaspoon fresh lime juice (bottles fine)
• 1 dash msg
• 1/4 cup fish sauce
• 2 tablespoons water

Recipe

• 1 soak noodles in very hot water for 10 minutes.
• 2 drain.
• 3 rinse with cold water.
• 4 cut into 3-inch lengths; set aside.
• 5 chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
• 6 mix all ingredients together.
• 7 heat oil (med high heat).
• 8 peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
• 9 roll it up.
• 10 seal with egg.
• 11 cook for about 10 minutes.