Crispy Spring Rolls

 

INGREDIENTS:

1/4 C  Glass noodles

1   Garlic clove

1/4 C  Bean sprouts

1/4 C  Chicken, minced

1/4 C  Cabbage, shredded

1/4 C  Carrots, shredded

4-5  Spring roll wrappers

1 T  Vegetable oil (for stir-fry)

2 T   Chicken stock

SEASONING SAUCE FOR INGREDIENTS:

1 T  Oyster sauce

1 T  Soy sauce

1/2 T  Sugar

Pinch  White pepper powder

PREPARATION:

  1. In wok, add 1 Tbs. vegetable oil and garlic. Fry until fragrant.
  2. Add chicken keep stirred-fry until it cooked and chicken stock.
  3. Add all vegetables, cook briefly. Add all the seasoning ingredients and add glass noodles at the end.
  4. Place spring roll sheets on flat surface down and rough on top.
  5. Place some filling on the spring roll wrapper, place wrapper over filling, fold in sides,  and then finish rolling wrapper.
  6. Brush the finished edge of the wrapper with the glue.  As glue for the wrappers (mixed together in warm water): Wheat flour combine with water
  7. Deep fry in wok until golden brown.
  8. Serve with sweet chili sauce.