If you are looking for a starter that will impress, satisfy, and grant you all the nods of approval, then this authentic Vietnamese Fried Spring Roll recipe is definitely ready to be your evening's main attraction.

The crunchy crisp complements well the flavorful filling of shredded vegetables, chicken, vermicelli noodles, and sauces.

INGREDIENTS – 2 tablespoon sesame seed oil – 3 cloves garlic – ¼ cup finely chopped onions – ½ cup shredded carrots – 4 tablespoon scallion – 2 tablespoon chopped cilantro – 2 cups shredded chicken breast

INGREDIENTS – 2 cups cooked Vermicelli Rice Noodle (angel hair noodles) – 2 tablespoon soy sauce – 2 tablespoon Worcestershire sauce – 1 teaspoon salt – 1 package egg roll/spring roll wrapper (2o counts)

INSTRUCTIONS: – In a large pot, add sesame seed oil, finely chopped garlic, chopped onions, carrots, cilantro, and scallion, on medium heat until all vegetables are soft. – Add cooked shredded chicken breast, cooked vermicelli noodles, soy sauce, Worcestershire sauce, and salt

INSTRUCTIONS: – Mix until everything is well combined. – Place an egg roll wrapper on a flat surface like a cutting board. – Place about 3 tablespoons of filling on the corner. Fold up that corner and then fold over the side corners. –

INSTRUCTIONS: – Start rolling and tuck the filling inside tightly. Use egg whites or water as glue on the inside and outside to seal it closed. – In a large pot, heat oil on medium heat. Add about 6 eggrolls and cook for 3 minutes on each side ( if frozen cook for 4 minutes on each side). –

INSTRUCTIONS: – Place them on a plate lined with a paper towel. – Allow to cool for few minutes before serving.