Hmong Chicken Egg Rolls
3-1/2 ounces bean thread noodles
Hot water
1 pound lean raw chicken
1-1/2 cups finely chopped onions use 2 cups onion if you prefer
1 egg
1 or 2 teaspoons salt
1-1/2 teaspoons pepper
1 tablespoon soy sauce
1/2 teaspoon ground garlic
fresh ginger
1 pound egg roll wrappers
1 egg white
3 to 4 cups vegetable oil for frying
.
Soak noodles in hot water until tender, about 15 minutes. Drain and chop.
In bowl, mix together noodles, chicken, onions, whole egg, salt, pepper, soy
sauce and ground garlic.
Place egg roll wrapper on work surface with one corner pointing toward you.
Place heaping tablespoon fill near bottom of corner. Shaping mixture to look
like a hot dog. Roll wrapper end over meat to middle of wrapper. Brush
unrolled edges of wrapper with egg white and roll up completely. Repeat with
remaining filling and wrappers.
Heat oil to 375°. Deep-fry egg rolls in small batches until light brown,
about 5 minutes. ( I make sure when I take them out that they register 200
degrees with a small instant thermometer. (You have to be sure your chicken
is done) Drain on paper towels.
Makes about 20 to 25 egg rolls.