Best Egg Roll Salad Recipes

EGG ROLL SALAD

Steps:

• In large frying pan heat oil; slowly add egg roll wrappers fry until crispy set aside on paper towel to drain.
• Add coleslaw mixture to frying pan then add meat and soy and teriyaki sauce and garlic powder; stir until warmed through.
• Place salad into serving bowl topped with crispy egg roll wrappers and chopped green onion.
• Serve warm with sweet and sour sauce or duck sauce to taste.

THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS

Steps:

• Preheat oven to 350°.
• To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
• To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
• To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
• Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately.

INSIDE-OUT CHINESE EGG ROLL SALAD

Steps:

• Cut the cabbage into quarters and remove the core. With a sharp knife or mandoline, thinly slice the cabbage. You'll have around 10 cups. Place the cabbage and green onions in a large serving bowl. Set aside.
• To make the hot bacon vinaigrette: In large nonstick skillet, warm oil over medium heat; add bacon and star anise. Cook until the bacon renders its fat and crisps, about 5 to 7 minutes, stirring occasionally. Transfer bacon with a slotted spoon to drain on paper towels. Pour off all but 3 tablespoons bacon fat. Add garlic and ginger to the skillet, and cook over medium heat for 1 to 2 minutes, stirring frequently (turn down heat if they start to color). Add chile sauce, soy sauce, and rice vinegar and bring to a simmer, stirring well to incorporate. Remove skillet from heat
• Immediately pour 3/4 of the hot dressing over the cabbage, tossing well to combine. Add more dressing as desired (I always use the full amount). Toss in the bacon, cilantro, and sesame oil. Taste for seasoning and balance-adding kosher salt and rice vinegar as needed.

EGG SALAD CRESCENT ROLL CARROTS

Steps:

• Heat oven to 375°F.
• Combine ham, eggs, onions, mayo and mustard. Refrigerate until ready to use.
• Meanwhile, crumple 9-inch-long sheet of foil into 8-inch-long cone shape, leaving 2-inch opening at top of cone. Repeat with 5 additional sheets of foil. Spray outsides of cones with cooking spray.
• Unroll crescent dough onto parchment-covered cutting board; firmly press perforations and seams together to seal. Press into 13x9-inch rectangle; cut crosswise into 6 (1-1/2-inch-wide) strips. Wrap 1 strip around each foil cone, completely covering outside of cone with dough.
• Cover baking sheet with parchment. Mix seasonings and warm water until blended; brush evenly onto dough. Place on prepared baking sheet.
• Bake 14 min. or until golden brown. Cool completely.
• Remove and discard foil from insides of cones. Spoon egg salad into cones. Insert parsley sprigs, stem ends down, into egg salad for the carrot tops.