Traditional Hmong Egg Rolls Recipe (Kab Yaub)

Hmong Egg Rolls, known as Kab Yaub in the Hmong language, are a traditional crispy fried roll often enjoyed during festivals and family gatherings. These rolls are filled with a flavorful mixture of pork, eggs, wood ear mushrooms, and vegetables, wrapped in rice paper or buckwheat wrappers, then fried to golden perfection.

With each bite of Kab Yaub, you’ll experience the satisfying crunch of the crispy exterior, the richness of the pork and eggs, and the freshness of the vegetables. I learned this recipe from my mother and refined it by consulting experienced Hmong cooks to ensure an authentic taste. I hope you’ll love this traditional delight!

History and origin of Hmong Egg rolls (Kab Yaub)

Hmong Egg Rolls have a long history and are an essential part of Hmong cuisine. This dish originated in China in the 1800s and gradually became popular in Southeast Asian countries such as Vietnam, Laos, and Thailand, where the Hmong have lived for generations.

When the Hmong migrated to the U.S. in the late 20th century, they brought the Kab Yaub recipe with them, preserving their culinary tradition in family gatherings and festivals. Over time, thanks to the Hmong community in America, this dish became more well-known outside the community.

Ingredients for Hmong Egg Rolls

The ingredients to make Hmong egg rolls are easy to find in supermarkets or markets. Below are the ingredients you need to prepare before starting to make it.

Main Ingredients

Dipping Sauce Ingredients

Dipping only in fish sauce would lack balance in flavor. Hmong Egg Rolls are typically served with a sweet and sour dipping sauce combined with pickled kohlrabi and carrots, creating a harmonious and refreshing taste. Below are the ingredients you need to prepare the dipping sauce

How to Make Hmong Egg Rolls

To make Kab Yaub, start by preparing the filling. Peel and shred the carrot, and mince the garlic and onion.

Soak the wood ear mushrooms and glass noodles in warm water until soft, then chop them finely.

In a large bowl, mix the ground pork, eggs, mushrooms, carrots, garlic, onion, and glass noodles. Add fish sauce, salt, and pepper, then mix well so the flavors blend together.

Next, lay a rice paper or buckwheat wrapper on a flat surface. Place some filling in the center, spread it evenly, and roll it up tightly. Fold in the sides to seal the filling inside. Use a little water or egg white to seal the edges, so the rolls don’t fall apart when frying.

Now, heat some oil in a pan over medium heat. Fry the rolls until they turn crispy and golden brown, flipping them to cook evenly. Once done, place them on paper towels to drain excess oil.

How to make dipping sauce for egg rolls

Boil a mixture of water, sugar, fish sauce, salt and vinegar.

Thinly slice carrots and kohlrabi

Mix well with salt, sugar and vinegar and let it soak for about 5 minutes.

When the water cools, add the marinated kohlrabi and carrots, then add the chili and minced garlic and stir well.

How to eat Hmong Egg rolls

Hmong egg rolls are best enjoyed while still hot, as the crispy wrapper reaches its perfect texture. They are often served with fresh vegetables such as lettuce and aromatic herbs for a refreshing balance. Sliced cucumbers add a light crunch, while fresh or crispy fried tofu and rice noodles make the meal more filling.