Hmong Chicken Egg Rolls




Soak the noodles in hot water until tender 9around 15 minutes). Drain and chop.

In a large bowl, mix together the noodles, chicken, onions, whole egg, salt, pepper, soy sauce and ground garlic.

Place the egg roll wrapper in a work surface with one corner pointing to you.

Place a heaping tablespoon filling near the bottom of the corner.

Shape the mixture to look like a hot dog. Roll the wrapper, brush the edges with egg white. Repeat with the remaining filling and wrappers.

Heat the oil. Deep fry the rolls in small batches until light brown (the filling must be completely cooked through). Drain on paper towels.