Tom's Thai Spring Rolls

Ingredients 

Glass noodles

4 cloves garlic

Chicken

Green onion

Yellow onion

Sprouts

2 Carrots, minced

3 tsp ginger, grated

Cap full of fish sauce

4 tbsp Cilantro

2-3 Tbsp oyster sauce

1.5 Tbsp sugar

1/2 cup water

Canola oil for frying

1 egg

Package of wonton wraps

Sweet chili sauce

Directions

Prep: Dice chicken into very small pieces along with the green onion. Place glass noodles in a bowl of warm water. 

In a Wok or deep fry pan, add some oil and brown the garlic on medium low heat. Add diced chicken until cooked. Add in green onion and sprouts and stir till all ingredients are cooked.

Remove glass noodles from warm water and break them into workable sizes. Add 1/2 water and glass noodles to the wok.

Add in fish sauce, oyster sauce and sugar.

Cook until water has dissipated. Increase heat if necessary—mixing all ingredients together thoroughly.

Remove contents from wok and place in a separate bowl.

Clean out wok or pan and fill with enough oil to deep fry with.

Heat oil to medium high

Wrap the chicken mixture in wonton wraps using the egg for bonding.

Deep fry rolls till golden brown or crispy.

Serve with sweet chili sauce.