From Devy Shinta's kitchen in Indonesia. 
Semarang-Style Bamboo Shoot and Egg Spring Roll Filling
I was missing the special snacks from Semarang. I had some leftover bamboo shoots in the fridge and only eggs, so I decided to make it right away. It's actually better with chicken, but since I didn't have any, I made the spring roll filling with what I had, and it still tastes delicious. My husband loves eating this bamboo shoot spring roll filling with hot rice. It really makes you finish the rice! 😂😂
Semarang-Style Bamboo Shoot and Egg Spring Roll Filling
I was missing the special snacks from Semarang. I had some leftover bamboo shoots in the fridge and only eggs, so I decided to make it right away. It's actually better with chicken, but since I didn't have any, I made the spring roll filling with what I had, and it still tastes delicious. My husband loves eating this bamboo shoot spring roll filling with hot rice. It really makes you finish the rice! 😂😂
Open in Cookpad AppSteps
- 1
Sauté the spice paste until fragrant and fully cooked.
- 2
Add the dried small shrimp, stir well, then add the scrambled eggs and mix until combined.
- 3
Add the bamboo shoots, sweet soy sauce, oyster sauce, and a little water. Cook until the water reduces. Adjust the seasoning to taste, and it's ready to serve.
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