By Directions
Prep
1Soak noodles in water for 15 minutes, drained and rinsed and then cut
2Prep the other vegetables
Wrapping
1After opening and peeling the egg roll wrappers, cover the egg rolls in aluminum foil to prevent drying out the wrappers.
2On a clean surface, lay the egg roll wrapper out like a diamond. On the corner closest to you, place 2-3 tablespoons of fillings.
3Tightly roll once.
4Fold up that corner and then folder over the side corners. As you’re rolling, tuck the filling side in tightly.
5Use egg yolk to seal it closed.
Frying
1Head oil in a nonstick pot/skillet on medium high for 5 minutes.
2Add egg rolls and cook for 5-6 minutes until golden brown.
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