Spring Rolls

• 1 lb soaked glass noodles
• 1/2 lb chopped tofu
• 1/4 lb green onions, shredded carrot, and/or bean sprouts, roughly chopped
• 3-5 cloves minced garlic
• 1/4 c vegetable oil, plus more for frying
• 1 T palm sugar
• 1/4 c fish sauce
• 1/4 c soy sauce
• 1/2 c oyster sauce
• 25-30 spring roll wrappers
• 1 beaten egg
• Sweet chili sauce

1. In a wok, fry garlic and tofu until browned. Add vegetables and stir. Add water, soy sauce, fish sauce, and oyster sauce and stir. Add glass noodles and stir until mixed well.
2. Place a heaping tablespoon of mixture onto one spring roll wrapper. Fold the wrapper over the filling, then fold in the ends and roll up tightly. Seal the wrapper closed with the beaten egg.
3. Deep fry over medium heat until golden. Serve with sweet chili sauce.

glass noodles, tofu, green onions, garlic, vegetable oil, t, fish sauce, soy sauce, oyster sauce, roll wrappers, egg, sweet chili sauce

Taken from www.epicurious.com/recipes/member/views/spring-rolls-50182523 (may not work)