A delightful twist on classic spring rolls, featuring a flavorful chicken and vegetable filling wrapped in crispy shells.
Heat a bit of oil in a skillet or wok over medium-high heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the garlic, ginger, cabbage, carrot, and bean sprouts. Stir-fry until the vegetables are tender.
Keep stirring to evenly cook the vegetables and avoid burning.
Mix in the rice noodles and chicken, cooking until heated through.
Soak the noodles in warm water beforehand to soften them.
Stir in the hoisin and soy sauces, ensuring the mixture is well-coated. Remove from heat and let cool.
Taste and adjust seasoning if needed.
Place a spring roll wrapper on a flat surface. Add a spoonful of filling near one corner, fold and roll tightly, sealing with beaten egg.
Don't overfill the wrappers to prevent tearing.
Heat oil in a skillet to 350°F. Fry the rolls until golden brown, turning occasionally. Drain on paper towels.
Use a thermometer to maintain the oil temperature for even frying.
Serve the spring rolls warm with your favorite dipping sauce.
Garnish with fresh herbs for added flavor and presentation.
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