It’s an easy dish to make, but just not in excessively large quantities. The chow mein itself has become one of their best-selling dishes. The street food chef in me can never resist a dish that can be eaten single-handed!
- Yield: 4 large rolls
- 1 tablespoon vegetable oil
- 3 garlic cloves, crushed
- handful of shredded white cabbage
- handful of chopped pak choi/bok choy or other greens
- handful of beansprouts
- 2 spring onions/scallions, trimmed and thinly sliced
- 1 carrot, peeled and grated
- ¼ cup (60 g) bamboo shoot matchsticks, drained and rinsed
- 1 x 280-g/10-oz. can fried gluten/mock chicken, drained and rinsed, or 240 g/8¾ oz. fragrant satay ‘chicken’, chopped into small pieces
- approx. 200 g/7 oz. dried yellow egg-free noodles, soaked in hot water for 20–30 minutes and drained
- 12 sheets of 30-cm/12-inch spring roll wrappers
- vegetable oil, for brushing
- soy sauce or kecap manis, to serve
For the Sauce
- 1 tablespoon soy sauce
- 3 tablespoons vegetarian oyster/stir-fry sauce
- 2 tablespoons Shaoxing rice wine
- 2 teaspoons sugar
- ½–1 teaspoon salt
- 1 teaspoon toasted sesame oil
- ½ teaspoon ground white pepper
How to Make It
- Preheat the oven to 180˚C (350˚F) Gas 4. To make the sauce, whisk all the ingredients together, stirring well until the sugar and salt have fully dissolved.
- Put the vegetable oil into a large wok over a medium-high heat. Add the garlic and fry until crispy. Next, add the vegetables and stir-fry for 1–2 minutes. Add half the sauce and all the mock chicken pieces and mix well. Add the noodles and, using large chopsticks or paddles, toss and mix the noodles well with all the vegetables and the remaining sauce. Once everything is well coated, remove from the heat and add 1–2 tablespoons of cold water if needed to ensure the noodles are nice and slippery. Set aside.
- Take a spring roll wrapper and brush well with oil. Fill the lower centre half with the chow mein noodle mixture. Start by rolling the wrapper away from you, halfway folding in the ends to make a snug parcel, and roll the last part to the end and then brush the ends with oil to seal. Lay the roll across another wrapper diagonally and roll halfway, fold in the sides and roll to the end.
- Try to roll firmly but not too tightly or they will burst when cooking. You may need to wrap a third wrapper around the noodle roll to ensure they are snugly wrapped. Repeat to make a further three rolls. Brush generously with oil and lay on a baking sheet. Bake in the preheated oven for 20–25 minutes, turning several times to ensure even baking, until crispy and golden brown.
- Serve immediately with soy sauce or kecap manis for dipping.