Lumpia Mie - Noodle Spring Rolls

Aaaaand I am back and I am ready for snack ideas during this pandemic because during this shutdown, lockdown, whatchamacallit, we are here together. Bored and hungry, so let's whip out easy to make - easier to eat snacks from whatever we have in the kitchen, shall we? Today's snack is Lumpia Mie or Noodle Spring Rolls. Let's start!


Ingredients:

2 packs of instant noodle (I used Indomie Goreng brand)
1 Onion, chopped (I used red onion because that's all I had at the time)
1 Garlic, chopped
500 gr Ground chicken
2 Stalks of scallion, chopped
Beansprout (optional)
2 Birds chilli, chopped (optional)
Salt
White pepper powder
Eggs
Spring rolls skin, store-bought
A mixture of water, maizena, and flour as glue

Cooking Steps: 

1. Boil the noodle as instructed, put the seasoning aside, drain the noodle once it's cooked and set aside,
2. Sautée onion and garlic until fragrant, add ground chicken and chilli,
3. Stir the chicken while cooking so it won't clumps together, add the noodle seasoning, salt and pepper,
4. Once the chicken is cooked, set aside, add the beansprout and cover your pan with a lid so the beansprout soften a bit,
5. Once the chicken cools down, add the noodle, chopped scallions, and eggs (starts with one egg, add if needed), fold gently so everything is well incorporated
6. Put a spoon or two on a sheet of spring roll skin and fold, glue the edges with maizena mixture, 
7. To fry the spring rolls, fill a small pot with oil and let it heats up slowly on medium to about 325F, gently add the spring rolls, a few at a time, and fry them in small batches until they are golden on both sides, 
8. Once it's golden, transfer to a baking tray lined with paper towel,
9. Serve hot with your favourite dipping sauce aside 

Happy snacking!!

PS: my spring rolls skins were so