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RICE NOODLE EGG ROLLS (VIETNAMESE FRIED SPRING ROLL RECIPE)

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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.

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

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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

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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)

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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

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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. –

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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). –

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