Inside Out Chinese Egg Roll Salad Recipes

EGG ROLL BOWL

Steps:

• Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
• Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

INSIDE OUT SPRING ROLL SALAD

Steps:

• Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
• Place in a large bowl along with the rest of the salad ingredients.
• In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
• Garnish with sesame seeds.

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.

WW CORE INSIDE OUT EGG ROLL CASSEROLE

Steps:

• Saute slaw in canola oil until it cooks down.
• Add soy sauce & spices. Saute a bit longer.
• Add in your choice of add-ins, heat through and serve.
• Suggested add-ins: water chestnuts, snow peas, shredded carrot, egg, ground pork (Note that some suggested add-ins are not core.).

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.