Hmong Egg Roll Stuffing
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey. It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast. It is not intended to be baked alongside the turkey. If you'd like, double this recipe and use the remainder to fill egg rolls. Purchase egg roll wrappers (often found in the freezer section at the market), thaw them, and roll them with stuffing. Deep fry in vegetable oil until golden brown, and serve hot.
- Serves: 6 persons
- 5 ¼ounces/150 grams vermicelli bean thread noodles (preferably Lungkow brand)
- 1 ½cups shredded green cabbage
- 1 ½cups shredded carrots
- ¾cup chopped green onion
- ¾cup chopped cilantro
- 3eggs, beaten
- 2tablespoons minced garlic
- 2tablespoons oyster sauce
- 1tablespoon kosher salt
- 1teaspoon black pepper
Step 1In a large bowl, soak bean thread noodles in hot water for 8 minutes. Drain well. Using clean kitchen shears, cut noodles in half.
Step 2Place noodles in a large bowl, along with all remaining ingredients. Mix well. (Hands work best to separate the noodles.) Use mixture to stuff both the body cavity and the front cavity of a seasoned turkey, then roast as directed.