Rice Noodle Egg Rolls (Vietnamese Fried Spring Roll Recipe)
This Rice Noodle Egg Rolls recipe introduces a flavorful combination of vegetables, protein, rice noodles, and sauce tightly wrapped in a fried golden crunchy layer
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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
- 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.
- 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.
- 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).
- Place them on a plate lined with a paper towel.
- Allow to cool for few minutes before serving.