Indonesian Eggrolls

Tonight I give you something new…Indonesian Egg rolls with a noodle stir fry.

I went with the shirataki noodles after looking at my options, the shirataki, rice noodles or my Carb-nada noodles. The shirataki won the comparison hand’s down.

This is my Friday night dinner, I made less than half the recipe and I prepared mine in my air fryer.

Egg roll wrappers

8 ounces cooked chicken thighs, sliced into thin strips

1 medium red onion, thinly chopped

1 garlic clove, minced

1 inch fresh gingerroot, minced (I used squeeze ginger)

1 teaspoon sambal oelek (I used garlic chili paste)

10 ounces white cabbage, thinly sliced (I used cabbage slaw)

8 ounces bean sprouts

1 (6 ounce) can bamboo shoots

1 large carrot, shredded

1 tablespoon ketjap manis (I just cooked down some low sodium soy sauce with some ginger and garlic)

2 tablespoons peanut oil

My noodles are my shirataki tubers I described earlier. Strained, dried and then put in my air frier for 20 minutes at 250°. This was an experiment to dry them out, and I think it worked.

Heat your wok and add the oil.

Add onion, ginger, minced garlic and soften in wok.

Add the Sambal and trassi and cook for a further 2 minutes.

Add the vegetables, chicken and ketjap manis (Soy Sauce/garlic/Ginger reduction).

Toss until vegetables are soft and “just” cooked.

To make the Loempia’s:

Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other. (I just used one).

• Spoon in a generous amount of filling to the top center spring roll sheet.

• Fold in the top and bottom corners over the filling.

• Fold in the left and right corners making sure the filling is packed tight.

• Next fold in the second spring roll over the first in the opposite direction.

• Spread some beaten egg over the final folds to help them stick. Or just have a bowl of water and wet the edges.

After rolling them, put them on an air fryer rack and brush with peanut oil. Bake at 370° for 8 minutes, rotate, brush again and do 8 more minutes.

While these bake, stir fry the onions, carrots, broccoli and then garlic on a high heat with more olive oil. Add the noodles and toss in a a little soy sauce to flavor. Crush on some black pepper.

Rotate the egg rolls and bake for a few more minutes.

Plate the noodles and veggies.

Serve with the remaining sauce.

Wonderful dinner! Egg rolls were the best I’ve ever made. So crispy, but not greasy.