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.