Chicken Egg Rolls
Soak glass noodles in hot water for 10 minutes or until they begin to become transparent. Strain and let sit.
Julienne carrot, cabbage, ginger, and scallions. Lightly saute on low heat with oil.
Toss noodles, chicken, and vegetables with chopped cilantro, sesame oil, and soy sauce.
Roll individual portions of filling up in egg wrapper, using beaten egg as adhesive for the rolls.
Heat frying oil to 350°. Fry 3-5 rolls at a time until each is golden brown.
Drain and let cool on paper towels, and serve with dipping sauce of your choice.