Add what ever veggies you have on hand and want to use up. Example, celery, cabbage, green peppers. This is my attempt to be
creative in the kitchen with the contest challenge. Please let me know what your taste buds say!
Cook ramen noodles according to package directions, with out the seasoning packet. Drain and set aside.
While noodles are cooking combine in a small bowl the ¼ cup finely.
chopped cooked chicken breast, 2 tablespoons of finely shredded carrots, 2 tablespoons of finely shredded cabbage and the 1 tablespoon of sambal olek. Mix well and set aside.
Slice 1 carrot into diagonal and ½ red bell pepper into large chunks. Set aside.
In small bowl mix together, 1 teaspoon sesame oil, 1 ½ teaspoons rice wine vinegar, 1 teaspoon low sodium soy sauce and the ½ tsp sugar. Mix well and set aside.
Cut egg roll wrappers in quarters. Fill each quarter with ½ teaspoon of the chicken mixture. Fold in half, diagonally from corner to corner and seal with flour and water paste. (mix 1 tablespoon flour with 1 tablespoon water) Brush edges with paste to seal. Set aside.
Heat pan then add the oil for frying. Deep-fry egg roll wrappers over medium heat until golden. Drain on paper towels.
Meanwhile heat another pan with 2 teaspoon sesame oil, add the carrots and peppers and saute till crisp tender. Add the drained ramen noodles. While sauteing add 1 tablespoon sambal olek and mix well. Stir in soy sauce mixture.
Serve at once with egg roll wrappers on top.
Sprinkle with sesame seeds and red pepper flakes if desired.