Instructions

  1. Soak noodles in very hot water for 10 minutes.
  2. Drain.
  3. Rinse with cold water.
  4. Cut into 3-inch lengths; set aside.
  5. Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
  6. Mix all ingredients together.
  7. Heat oil (med high heat).
  8. Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
  9. Roll it up.
  10. Seal with egg.
  11. Cook for about 10 minutes.