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1
Cook ramen noodles according to package directions, with out the seasoning packet.
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2
Drain and set aside.
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3
While noodles are cooking combine in a small bowl the 1/4 cup finely.
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4
chopped cooked chicken breast, 2 tablespoons of finely shredded carrots, 2 tablespoons of finely shredded cabbage and the 1 tablespoon of sambal olek.
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5
Mix well and set aside.
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6
Slice 1 carrot into diagonal and 1/2 red bell pepper into large chunks.
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7
Set aside.
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8
In small bowl mix together, 1 teaspoon sesame oil, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon low sodium soy sauce and the 1/2 tsp sugar.
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9
Mix well and set aside.
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10
Cut egg roll wrappers in quarters.
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11
Fill each quarter with 1/2 teaspoon of the chicken mixture.
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12
Fold in half, diagonally from corner to corner and seal with flour and water paste.
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13
(mix 1 tablespoon flour with 1 tablespoon water) Brush edges with paste to seal.
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14
Set aside.
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15
Heat pan then add the oil for frying.
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16
Deep-fry egg roll wrappers over medium heat until golden.
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17
Drain on paper towels.
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18
Meanwhile heat another pan with 2 teaspoon sesame oil, add the carrots and peppers and saute till crisp tender.
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19
Add the drained ramen noodles.
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20
While sauteing add 1 tablespoon sambal olek and mix well.
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21
Stir in soy sauce mixture.
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22
Serve at once with egg roll wrappers on top.
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23
Sprinkle with sesame seeds and red pepper flakes if desired.
