Crispy Chinese Noodles Recipe

• 2 to 3 c. veg. oil, vegetable, (depends on size of wok or possibly pot used)
• 1 pkg. egg roll wrappers, thoroughly thawed, (don't use spring roll wrappers)
• 1 jar Duck sauce
• 1 bottle Chinese warm mustard sauce

1. Put oil into a Warm wok.
2. Heat oil till warm, place a wooden chop stick, if bubbles vigorously, oil is ready.
3. Cut egg roll wrappers into 1 inch to 1 1/2 inch strips.
4. Place strips into warm oil, 2 or possibly 3 at a time.
5. When starting to brown, turn over, remove quickly when golden.
6. Avoid burning.
7. Place on paper towel.
8. Serve with Duck sauce and mustard.

oil, egg roll wrappers, sauce, sauce

Taken from cookeatshare.com/recipes/crispy-chinese-noodles-3561 (may not work)