Crispy Chinese Noodles (Restaurant Style)

Crispy Chinese Noodles (Restaurant Style)

These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.

Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
151 Calories

Recipe Instructions

Step 1
Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
Step 2
Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Crispy Chinese Noodles (Restaurant Style)
Crispy Chinese Noodles (Restaurant Style)
Crispy Chinese Noodles (Restaurant Style)

Ingredients

  • 2 cups vegetable oil, or as needed
  • 1 (10 ounce) package egg roll wrappers

Categories

Similar Recipes You May Like

Sesame-Garlic Ramen Noodles

Sesame-Garlic Ramen Noodles

Crispy (No-Fry) Potato Pancake Poppers

Crispy (No-Fry) Potato Pancake Poppers

Best Tuna Melt (New Jersey Diner Style)

Best Tuna Melt (New Jersey Diner Style)

Creamy Beef Tips with Egg Noodles

Creamy Beef Tips with Egg Noodles

Homemade Crispy Hash Browns

Homemade Crispy Hash Browns

Buttered Noodles

Buttered Noodles

Crispy Fried Chicken

Crispy Fried Chicken

Creamy Beef Tips with Egg Noodles

Creamy Beef Tips with Egg Noodles