Crispy Rice Paper Chive Boxes

Steps

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1. 1
   Prepare ingredients: beat 3 eggs, mince scallions into small pieces, cut the tender part of chives into small bite-sized pieces, and soak glass noodles in water then cut into small segments with scissors.
   ▶ ≈0:41
2. 2
   Scramble the eggs: heat oil in wok, add beaten eggs and constantly stir-fry, breaking into small pieces until golden and cooked through, then set aside.
   ▶ ≈2:17
3. 3
   Cook aromatics and meat: add sesame oil, scallions, dried shrimp, and ground pork, stir-fry until meat is fully cooked.
   ▶ ≈2:56
4. 4
   Season and add noodles: sprinkle in salt, white pepper, oyster sauce, and cooking rice wine, then add glass noodles and mix well.
   ▶ ≈3:23
5. 5
   Add chives: lower heat, add the minced chives and stir-fry briefly to reduce the raw bite, then cool slightly and fold in the scrambled eggs.
   ▶ ≈3:35
6. 6
   Prepare rice paper: once filling has cooled slightly, quickly dip rice paper into warm water until pliable, then remove and let excess water drain.
   ▶ ≈4:11
7. 7
   Wrap filling: place filling on softened rice paper, fold into rectangular shape, shaping as you go while rice paper is still pliable, moisten edges to seal.
   ▶ ≈4:23
8. 8
   Prepare pan: oil the bottom of a pan or spray with cooking spray, heat over medium-high heat, then arrange rice paper boxes with space between them.
   ▶ ≈5:37
9. 9
   Pan-fry until crispy: cook on first side until golden and crispy, flip and cook the other side until both sides are crispy and golden brown.
   ▶ ≈5:49
10. 10
    Plate and serve: remove from pan and cut in half, plate and serve immediately while still warm for the best crispy-outside, tender-inside texture.
    ▶ ≈6:14