Tom's Thai Spring Rolls
This recipe comes from my friends who took a trip to Thailand and took a cooking class. Special thanks to Tom for modifying the recipe to make it extra delecious.
Ingredients
Glass noodles
4 cloves garlic
Chicken
Green onion
Yellow onion
Sprouts
2 Carrots, minced
3 tsp ginger, grated
Cap full of fish sauce
4 tbsp Cilantro
2-3 Tbsp oyster sauce
1.5 Tbsp sugar
1/2 cup water
Canola oil for frying
1 egg
Package of wonton wraps
Sweet chili sauce
Directions
Prep: Dice chicken into very small pieces along with the green onion. Place glass noodles in a bowl of warm water.
In a Wok or deep fry pan, add some oil and brown the garlic on medium low heat. Add diced chicken until cooked. Add in green onion and sprouts and stir till all ingredients are cooked.
Remove glass noodles from warm water and break them into workable sizes. Add 1/2 water and glass noodles to the wok.
Add in fish sauce, oyster sauce and sugar.
Cook until water has dissipated. Increase heat if necessary—mixing all ingredients together thoroughly.
Remove contents from wok and place in a separate bowl.
Clean out wok or pan and fill with enough oil to deep fry with.
Heat oil to medium high
Wrap the chicken mixture in wonton wraps using the egg for bonding.
Deep fry rolls till golden brown or crispy.
Serve with sweet chili sauce.
