Crispy Chinese Noodles

 You won't believe how easy these are to make...using 2 ingredients. Serve them with chicken soup, egg drop soup, Asian Slaw, salad or a sweet and sour duck sauce dip.

 crispy noodles draining


1 Package egg roll skins (like Nasoya) 
3 inches of oil such as Canola or Peanut oil (We use a 3 quart pot)


Slice egg roll skins into 1/2" to 1" pieces. Heat oil to about 350 degrees, or until 1st noodle sizzles when placed in oil. Fry in about 4 batches. Let drain on paper towels. Cool, and place into a closed container or sealable plastic bag until ready to serve. Enjoy


 Bet you can't eat just one!


Side Dishes