Dhiana's Indonesian Egg Rolls

Remember the Instagram story a couple of months ago where I showed you the giant platter of Indonesian Egg Rolls my cute massage lady made for my family? They are to die for and slightly different than the Lumpia (Filipino Egg Rolls) I usually make. Now I’m addicted to them both and plan to make sure you are as well. Don’t have time to make these? No worries. Try this quick and easy Egg Roll in a Bowl recipe.

Dhiana shared her recipe with me, and I made them right away. Most of the ingredients are things you can grab at any grocery store, but there are a couple of things you may need to pick up at an Asian market. One of those things is the bamboo strings. These are different than bamboo shoots. They look more like small, skinny pieces of linguine. I didn’t realize that there are different thicknesses and just grabbed the first can I saw. Mine were more like a julienne-sized cut. Still tasted great, but I liked the texture of the small bamboo strings better and will make sure I get that size next time I make them.

Dhiana says her trick for the best egg rolls is to wrap each one in two egg roll wrappers. She also says that standing them up on their end to drain on napkins helps get more grease off of them and keeps them more crisp. I loved getting these tips from her! She is an egg roll master!

My Favorite Asian Recipes

Step-by-Step Photos for How to Make Dhiana’s Indonesian Egg Rolls

Tips for How to Make Dhiana’s Indonesian Egg Rolls

Make sure to get the egg roll wrappers out of the freezer at least a couple of hours before you plan on using them. They need to completely defrost.
You may need to get the 8×8 or 9×9 egg roll wrappers at an Asian market along with the can of bamboo strips. The egg roll wrappers will be in the freezer section.
When I am ready to roll the egg rolls up, I like to wrap them on a cutting board and have a cookie sheet next to me to place the rolled ones on. I put the pan of egg roll mixture and egg roll wrappers on the left of the cutting board, a small bowl of water at the top of the cutting board, and then the cookie sheet to the left…quite a setup. 🙂
Wrap each one in two egg roll wrappers.
Watch this YouTube video for how to roll up an egg roll.
To fry the egg rolls, you will need to have 2 1/2 inches of canola or vegetable oil in the pan. So the bigger the pan, the more oil it takes. A deep fryer (if you have one) works really well.
I like to test the oil by dipping a small piece of egg roll wrapper in and seeing if it gets bubbles around it. If it does, you know the oil is ready.
Stand the egg rolls up on one end (see step-by-step photos above) to drain onto the paper towels to help get more grease off of them and keep them crisp.
Serve with sweet chili dipping sauce.

Chef’s Tools:

Dhiana's Indonesian Egg Rolls

Prep time

2 hours

Total time

2 hours

Packed with veggies and chicken, the flavor of these amazing Indonesian egg rolls is going to blow your mind. They are so worth the extra effort and all the chopping.

Author: Dhiana

Recipe type: Dinner, Appetizer, Chicken

Cuisine: Asian

Serves: 24-40

Ingredients

3 tbsp canola or vegetable oil
4 garlic cloves, crushed or finely chopped
1 large onion, finely diced
1 lb ground chicken
3 tbsp oyster sauce
½ tsp white ground pepper
2 lbs fresh green beans, chopped into pea-sized pieces
2 lbs carrots, peeled and thinly julienned
1 (15 ounce) can bamboo strips, drained
40-50 frozen egg roll wrappers, 8x8 or 9x9 size (You may need to get these at an Asian market.)
Canola or vegetable oil for frying
Sweet chili sauce for dipping

Instructions

Make sure to get the egg roll wrappers out of the freezer at least a couple of hours before you plan on using them. They need to completely defrost.
In a large, deep frying pan, sauté the garlic in the 3 tbsp of oil until just starting to brown.
Add the diced onion and keep sautéing until the onions are starting to get translucent.
Next, add the ground chicken and sauté until no longer pink.
Add the oyster sauce and white ground pepper. Mix in completely.
Next, add the chopped green beans and julienned carrots. Sauté until just getting tender (about 5-6 minutes). Pour in the drained bamboo strips. Mix well, remove from heat, and prepare an area to start wrapping the egg rolls.
I like to wrap them on a cutting board and have a cookie sheet next to me to place the rolled ones on.You will also need a small bowl of water to dip your finger in when you seal each egg roll.
I put the pan of egg roll mixture and egg roll wrappers on the left of the cutting board, the water at the top of the cutting board, and then the cookie sheet to the left...quite a setup. 🙂
Carefully peel off an egg roll wrapper, place it on the cutting board, and add a ⅓ cup of filling. The filling should not be in the center. Move it down closer to one of the corners but not all the way to the edge. Use that edge and fold it over the filling using your fingers to kind of pull it tight. Roll it once and turn the other two sides in over the part you have rolled. Continue rolling it up to the final edge. Dip your finger in the water, rub the water on the corner edge, and then roll the egg roll over that to secure it. I hope that makes sense. I forgot to get pictures of that part...Check out this YouTube video.
Once they are all rolled up, you can start frying. Use a pan with a thick bottom. You will need to have 2½ inches deep of canola or vegetable oil in a pan. So the bigger the pan, the more oil it takes. A deep fryer (if you have one) works really well.
Heat the oil before adding egg rolls. I heat mine to 7 or 8 (about medium-high heat). I like to test the oil by dipping a small piece of egg roll wrapper in and seeing if it gets bubbles around it. If it does, you know the oil is ready.
Fry each egg roll for 2-4 minutes, depending on the heat of the oil, and turning it halfway through to make sure all sides are cooked evenly. You are basically watching to make sure that they brown.
Line a 9x13 pan with paper towels, and set cooked egg rolls up on one end to drain and cool.
Serve with sweet chili dipping sauce and Enjoy!