Crispy Chinese Soup Noodles

Heat oil to 350°F fahrenheit.

Cut egg roll wrappers about 1/4" wide.

Separate the strips to make sure they are not sticking together.

Fry in small batches.

Cook until a light golden brown. This takes just seconds. Turn to brown both sides.

Drain on a plate lined with paper towels.

Top your favorite egg drop, wonton or any soup with these hot little crispy noodles.

Recipe by taylor68too.

For dessert, top freshly made noodles with powdered sugar. A great way to end a homemade Chinese meal.