Dhiana's Indonesian Egg Rolls
 
Prep time
Total time
 
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:
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
  1. 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.
  2. In a large, deep frying pan, sauté the garlic in the 3 tbsp of oil until just starting to brown.
  3. Add the diced onion and keep sautéing until the onions are starting to get translucent.
  4. Next, add the ground chicken and sauté until no longer pink.
  5. Add the oyster sauce and white ground pepper. Mix in completely.
  6. 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.
  7. 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.
  8. 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. :)
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Line a 9x13 pan with paper towels, and set cooked egg rolls up on one end to drain and cool.
  14. Serve with sweet chili dipping sauce and Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/dhianas-indonesian-egg-rolls/