Asian

Hmong Spring Rolls takes 15 minutes to prepare.

Hmong Spring Rolls takes 30 minutes to cook.

Hmong Spring Rolls makes 35 servings.

The ingredients for Hmong Spring Rolls are:

1 package (14 oz) rice paper wrappers
2 lbs lean ground beef
1 head romain lettuce
2 cups bean sprouts
6 cups cooked cellophane noodles

Here is how you make Hmong Spring Rolls:

Brown the beef in a frying pan, season as desired (salt and pepper or we like to add wonton soup seasoning to our meat for a nice flavor). Drain well.Cook the noodles according to the directions, but do not make them too soft and mushy.Put a small amount of water (maybe half an inch deep) in a small shallow frying pan, and warm over medium heat. Place one wrapper at a time in the pan until soft, then remove to fill. To fill: Place half of a lettuce leaf, a small amount of beef, a small amount of noodles, and a small amount of sprouts. Put enough for a taste of each, but do not over-fill. Make sure ingredients are spread evenly across. I'm not sure how to explain rolling them, but if you are unsure I am sure there are explanations that you can find on google.Serve as is or bake in the oven to crisp the outside, with sweet chili sauce.Nutrition facts are for one roll.Number of Servings: 35Recipe submitted by SparkPeople user KATREENI.

The nutritional information for Hmong Spring Rolls is:

• Servings Per Recipe: 35
• Amount Per Serving
• Calories: 127.5

• Total Fat: 4.3 g
• Cholesterol: 14.6 mg
• Sodium: 36.3 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 0.6 g
• Protein: 5.5 g

Hmong Spring Rolls is Asian cuisine.