Golden Chinese Noodle Strips

Start by cutting the egg roll wrappers into 1-inch wide strips.

Heat a wok on medium until very hot. Pour in the oil and heat until it shimmers. Check the readiness of the oil by dipping a wooden chopstick; if it vigorously bubbles, the oil is prepared.

Fry 2 to 3 strips at a time for about 1 to 1.5 minutes per side until they begin to brown and crisp up. Carefully flip them over during cooking.

Remove the fried strips using a slotted spoon, then let them rest on paper towels to drain excess oil. Repeat the frying process for the remaining strips.