thai spring rolls

• 30 each spring roll sheet
• 200 grams minced chicken
• 3 cup shreded cabbage
• 1 cup shreded carrot
• 1 cup ear mushroom,shreded
• 3 cup glass noodle
• 3 cup bean sprout
• 3 tbsp oil
• 2 tsp garlic chopped
• 1 tsp sugar
• 2 tbsp stir-fried sauce
• 1/2 tsp salt

1. soak the noodles for 15 minute or until soft,drain and cut into short lengths
2. mix chicken,egg,cabbage,carrot,mushroom and stir fried sauce together.add one cup of noodle and mix well
3. saute the garlic in tbsp of oil until golden and fragrant,add the chicken and noodle mixture.stir until it becomes fairy dry,remove and allow to cool.
4. spread a spring roll sheet on a flat surface,place 2 tbsp of the filling in the center,fold both sides of the sheet to cover the filling and roll tightly,seal the wrapper with the thick batter.preheat the oil over medium-low heat until hot.deep-fry spring rolls until crispy and golden brown.
5. remove and drain on absorbent paper
6. arrange on a serving dish.serve hot with chilli sauce

spring roll sheet, chicken, cabbage, carrot, mushroom, glass noodle, bean sprout, oil, garlic, sugar, sauce, salt

Taken from cookpad.com/us/recipes/332045-thai-spring-rolls (may not work)