A few months ago I shared an Instagram story showing a giant platter of Indonesian egg rolls my massage therapist Dhiana made for my family. They were irresistible and different from the lumpia (Filipino egg rolls) I usually make. Now I’m hooked on both versions and want to share Dhiana’s method so you can try them too. Short on time? Try a quick “egg roll in a bowl” instead.
Dhiana generously gave me her recipe and I made it right away. Most ingredients are available at a regular grocery store, but a couple—like the bamboo strips and the larger frozen egg roll wrappers—may require a visit to an Asian market. Note: bamboo strips are not the same as bamboo shoots; they resemble thin strips similar to julienne pasta. I initially grabbed a thicker cut and liked the flavor but prefer the thinner strips for texture, so I’ll pick that size next time.
Dhiana’s tips: wrap each egg roll in two wrappers for extra strength and crispness, and stand them upright on paper towels to drain so they lose more grease and stay crisp. Her technique makes a big difference—she’s an egg roll master!
My Favorite Asian Recipes
- Amazing Thai Basil Chicken
- Chicken Fried Rice
- Spam and Rice
- Baked Teriyaki Salmon
- Teriyaki Garlic Chicken Stir Fry
- The Best Cambodian Beef Lettuce Wraps
Step-by-Step Photos for How to Make Dhiana’s Indonesian Egg Rolls
Tips for Making Dhiana’s Indonesian Egg Rolls
Tips for Making Dhiana’s Indonesian Egg Rolls- Thaw frozen egg roll wrappers several hours before you plan to use them so they are completely defrosted.
- Look for 8×8 or 9×9 egg roll wrappers and cans of bamboo strips in the freezer and canned sections of an Asian market.
- Set up a wrapping station: cutting board for rolling, a cookie sheet to hold finished rolls, the pan of filling nearby, and a small bowl of water for sealing edges.
- Wrap each egg roll in two wrappers for durability.
- To learn the folding motion, watch a short demonstration video on how to roll an egg roll.
- For frying, use 2–2.5 inches of canola or vegetable oil in a heavy-bottomed pan or a deep fryer for consistent heat.
- Test oil temperature by dipping a small piece of wrapper—if it sizzles and bubbles, the oil is ready.
- After frying, stand egg rolls upright on paper towels to drain and retain crispness.
- Serve with sweet chili sauce for dipping.
Chef’s Tools:
Chef’s Tools:- Chef’s Knife
- Cutting Boards
- Large Frying Pan
- Deep Fryer (optional)
- Paper Towels
- Sweet Chili Sauce
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- 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
- 1/2 tsp white ground pepper
- 2 lbs fresh green beans, chopped into small pieces
- 2 lbs carrots, peeled and thinly julienned
- 1 (15 ounce) can bamboo strips, drained
- 40–50 frozen egg roll wrappers, 8×8 or 9×9 size
- Canola or vegetable oil for frying
- Sweet chili sauce for dipping
- Thaw the frozen egg roll wrappers for a couple of hours until completely defrosted.
- In a large, deep frying pan, heat 3 tablespoons of oil and sauté the garlic until it just begins to brown.
- Add the diced onion and cook until translucent.
- Add the ground chicken and sauté until cooked through and no longer pink.
- Stir in the oyster sauce and white pepper until evenly combined.
- Add the chopped green beans and julienned carrots and sauté about 5–6 minutes until they begin to soften. Mix in the drained bamboo strips, then remove the pan from the heat and prepare your wrapping station.
- Set up a cutting board for rolling, place a cookie sheet nearby for finished rolls, and fill a small bowl with water to seal the wrappers.
- Peel a wrapper, place it on the board, and add roughly 1/3 cup of filling near one corner (not in the center). Fold the corner over the filling, roll once, fold the sides in, and continue rolling to the final edge. Moisten the final corner with water and press to seal. Repeat until all filling is used.
- Fill a heavy-bottomed pan with about 2–2.5 inches of oil (or use a deep fryer). Heat the oil to medium-high. Test readiness by dipping a small wrapper scrap—if it bubbles, the oil is ready.
- Fry egg rolls 2–4 minutes, turning halfway, until evenly golden brown.
- Drain on paper towels, standing them on end to remove excess oil and maintain crispness.
- Serve warm with sweet chili sauce and enjoy.
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