Ingredients

2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded Napa cabbage
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped
8 ounces shredded cooked chicken breast
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons chopped coriander
1 package spring roll wrappers
1 egg, beaten
Vegetable oil, for frying

Directions

Heat oil in a skillet or wok over high heat. Add the

garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add
the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to
coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the
chopped coriander.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the
filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint
the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.

Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning
to cook all sides. Drain on paper towels before serving.