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Thai Egg Rolls

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Published under: Thai

Glass noodles – 100 gms
Egg roll sheets – 500 gms
Bean sprouts – 100 gms
Minced chicken – 200 gms
Egg – 1
Cabbage – 1/2 cup, shredded
Carrot – 1/2 cup, shredded
Mushrooms – 1/2 cup, presoaked and chopped
Black pepper – 1/2 tbsp
Thai soy sauce – 1 tbsp
Sea salt – 2 tsp
Garlic – 1 tbsp, chopped
Cooking oil – 3 cups

1. Soak the noodles in water and then cut them into small pieces.
2. To the noodles, add egg, cabbage, chicken, carrot, mushroom, pepper, salt and soy sauce and mix well.
3. Fry some garlic in a pan. When golden in colour, add the noodle mixture and toss for about 2 minutes.
4. In an egg roll sheet, place a serving of this mixture and seal the sides.
5. Deep fry in a pan until crispy brown colour.
6. Serve hot.

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