Inside-Out Chinese Egg Roll Salad Recipe

Name: Inside-Out Chinese Egg Roll Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For salad; 1 small cabbage (about 2 pounds); 2 carrots, peeled and julienned or shredded; 4 small green onions (white and light green parts only), thinly sliced; 1/2 cup chopped cilantro; 1 tablespoon sesame oil; kosher salt, to taste; 4 egg roll wrappers (look for them in the refrigerated section with tofu), or substitute 8 wonton wrappers; 1 tablespoon vegetable oil; For hot bacon dressing; 1 tablespoon vegetable oil; 6 strips of bacon, cut into 1/4-inch cubes; 3 whole star anise; 2 garlic cloves, minced; 1 tablespoon finely grated ginger; 1/2 teaspoon chile-garlic sauce, or to taste; 1 tablespoon plus 2 teaspoons reduced sodium soy sauce; 3 tablespoons rice vinegar, plus more to taste

Servings: persons

For salad
1 small cabbage (about 2 pounds)
2 carrots, peeled and julienned or shredded
4 small green onions (white and light green parts only), thinly sliced
1/2 cup chopped cilantro
1 tablespoon sesame oil
kosher salt, to taste
4 egg roll wrappers (look for them in the refrigerated section with tofu), or substitute 8 wonton wrappers
1 tablespoon vegetable oil
For hot bacon dressing
1 tablespoon vegetable oil
6 strips of bacon, cut into 1/4-inch cubes
3 whole star anise
2 garlic cloves, minced
1 tablespoon finely grated ginger
1/2 teaspoon chile-garlic sauce, or to taste
1 tablespoon plus 2 teaspoons reduced sodium soy sauce
3 tablespoons rice vinegar, plus more to taste

1
Heat oven to 400u00b0 F.
2
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.
3
Place the cabbage, carrots, and green onions in a large serving bowl. Set aside.
4
Place egg roll wrappers on a sheet pan and brush each side with vegetable oil. Bake until brown and crispy (about 10 to 12 minutes), flipping once or twice. Let cool a few minutes. Break into croutons, if you like.
5
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 (leaving star anise in skillet). 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 and discard star anise.
6
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. Top with egg roll wrapper croutons (or pass them at table). Serve.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For salad, 1 small cabbage (about 2 pounds), 2 carrots, peeled and julienned or shredded, 4 small green onions (white and light green parts only), thinly sliced, and more.

Yes, Inside-Out Chinese Egg Roll Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Inside-Out Chinese Egg Roll Salad

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