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Chicken And Vegetable Spring Rolls


2 tablespoons olive oil
1 tablespoon garlic,  minced
1 medium onion, shredded
2 cups shredded fresh cabbage
2 ounces bean thread noodles, chopped and blanched
2 tablespoons chopped parsley
1 1/2 carrot, grated
2 cups shredded cooked chicken breast
1/3 cup bean sprouts
1 tablespoon oyster sauce
1 package spring roll wrappers
1 egg, beaten
Oil for frying


Heat olive oil in a large skillet and add onion, garlic, cabbage, bean sprouts and carrot. Stir fry for about 2 - 3 minutes. Add in chicken and noodles and cook for another 1 - 2 minutes until well heated. Stir in oyster sauce and parsley and remove from heat.

On a diamond shaped spring roll wrapper put 2 tablespoons of the filling to the bottom corner and fold up in two sides to enclose the dip. coat the rolls with an egg. Repeat the procedure until all filling is gone.

In a large skillet heat an oil for frying on 350 degrees F. Oil should be about 1 - 1/2 inch deep. Fry the rolls for 2 minutes turning them to each side. Dry the spring rolls and place them on serving dish.


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