Spicy Vermicelli Snack
|Spring roll wrappers/Thin won ton wrappers||1 Pound (Thin)|
|Peanut oil/Vegetable oil||6 Cup (96 tbs) (For Deep Frying)|
|Shichimi togarashi/Seasoning salt mixed with red pepper (cayenne) to taste||To Taste (Seven Spice Powder)|
Divide spring roll wrappers in 3 to 4 stacks.
With a large sharp knife, cut each stack of wrappers in 1/8-inch-thick strips.
Toss in a loose pile.
In a wok or heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry shredded vermicelli in 3 to 4 batches until golden-brown and crisp.
Drain on paper towels.
Immediately sprinkle with seven-spice powder.
Cool and serve at once or store in an airtight container up to 2 weeks.