Serve these crispy noodles with Chinese mustard and duck sauce as an appetizer, or use them as a garnish for soups. They're just like the ones you get at a Chinese restaurant. I love to sprinkle them over my egg-drop soup.
Ingredients
- egg roll wrappers: 1 pack (10 ounce pack)
- vegetable oil: 2 cups (or as needed)
Metric Conversion
Stages of cooking
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Gather the ingredients.
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Cut egg roll wrappers into 1-inch strips.
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Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready.
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Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more.
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Use a slotted spoon to transfer fried strips to a paper towel-lined plate. Repeat to fry remaining strips.
