Nico | Izzy
L. | Gabby | Thomas
| Dylan | Abigail
| Sara K. | Martha
| Izzy S. | Cristina
Benjamin | Pao
| Emma | Mark | Erika
| Mariah | Maggie
| Nate | Jeremy
I went into the kitchen of the Hmong community center, there
were three Hmong women making the food stuff for the inside
of the egg rolls.
When we got to the kitchen, I and a group
of kids went over to see a woman chopping raw meat into very
small pieces. This was for the chicken noodle soup. Strangely,
she chopped the bones, also.
got to make egg rolls with a couple of Hmong women. A lot
of us had never done egg rolls before so it was a little difficult
at first but as you kept going it got easier and easier.
We started out with these packages of
spring rolls. They are like tortillas but they are square
and not as crunchy and burnt, so someone had to peel them
off of each other.
The mixture to put inside of the egg
rolls had little noodles, carrots, and some green vegetables.
The mixture was really squishy on my fingers, but it felt
good to touch the mix. While we made egg rolls the Hmong woman
made rice and chicken soup with noodles in it. It didn’t
take long for the Hmong women to cook the meal.
I wonder what it would be like having rice every day and
having egg rolls a lot.
The stuff to put inside the egg rolls
was already made. Our job was to actually get the stuff inside
a thin sheet of slightly paper like dough, and roll it the
way we were shown.
First, we took all the stuffing and put
it on one side of a square tortilla kind of thing. Then we
would roll until we got into the middle, tuck in the corners,
and keep rolling ‘till there was just a little piece
not rolled. We’d then dip our fingers into egg yolk
and put the egg yolk on the piece of egg roll that wasn’t
yet rolled up. After that we’d roll the rest of the
egg roll. The yolk prevented the egg roll from coming unrolled.
The egg rolls had to be tight or they would not survive the
heat of the [oil].
First you take some of this egg mixture.
I’m not sure what’s in it but I think there is
raw beef, cabbage, and an egg white (save the yolk).
We had meat in our [egg rolls], but you
can have them without the meat.
I love eating egg rolls but most of
all I like making them because it’s more fun making
than eating them, I say, because you take more time making
them, than eating them.
There is a very precise way of wrapping
the egg rolls that I cannot put into words. It was fun making
them, but it was even better eating them.
We dipped the egg rolls in sweet and sour
We also had chicken curry soup and sticky
rice and regular rice. The difference between sticky rice
and rice is you eat rice with chopsticks or forks and you
use your hands when you eat sticky rice.
The egg rolls were very delicious. I never
had such good egg rolls. I felt like eating more but I had
one more thing to eat; the tasty Hmong soup.
The egg rolls were fresh, the soup was
cool and umm, umm the sticky rice was good!
But in that time I was there, I had
already learned how to make egg rolls. I learned how to roll
them up and had gotten ingredients in person from a Hmong
lady. I even made egg rolls at home for supper one day this
One very traditional thing which Hmong
people have kept for many years is cooking, a specialty. They
have squash-drinks, sticky rice, egg rolls, regular rice,
salads and much more. The names are sometimes strange, but
the foods are delicious!
A VERY important rule is that it HAS to be TIGHT! If it isn’t,
it won’t taste as good when it’s all done cooking
and ready to be eaten.
The Hmong women made spicy Thai soup and
rice. I loved every bite of that meal so much. The next day
I made egg rolls for dinner!
For a long time, Hmong people have been
known to prepare a lot of food for a lot of people in a very
short notice. Some Hmong traditional food is sticky rice.
Sticky rice is rice in the shape of a hot dog, with no bun
that you hold in your hand.
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