Crispy Chinese Noodles are the perfect topping for your Hot and Sour or Egg Drop Soup--and so easy to make at home!
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| A 16 oz. package of egg roll wraps is shown, but you will only use 6 sheets. |
Crispy Chinese Noodles
The recipe for Crispy Chinese Noodles by vlogger Makenna Gott can be found on YouTube: https://www.youtube.com/watch?v=4Id9zA7ef8s
Notes:
*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup. They will keep for quite a while in the freezer.
*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup. They will keep for quite a while in the freezer.
Crispy Chinese Noodles 101:
Using a pizza cutter, cut 6 egg roll wraps into strips:
Heat 1/2 inch of oil in a 10-inch skillet until oil reaches 350 degrees:
Fry 2-6 strips at a time turning once. Strips will fry VERY quickly. Remove strips from skillet just as they start to turn brown as they will finish browning after being removed:
Place on a plate lined with paper towels to absorb the oil. Repeat until all strips are fried:
Serve with your favorite Chinese soup!
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