Inside-Out Chinese Egg Roll Salad Recipe on Food52 (2024)

Serves a Crowd

by: EmilyC

January31,2018

3 Ratings

Inside-Out Chinese Egg Roll Salad Recipe on Food52 (1)

Serves 4 to 6 as a main dish (many more as a side dish)

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Author Notes

This salad is a crispy Chinese egg roll turned inside-out: the cabbage, carrot, and pork filling is the salad, and the wrappers (baked until crispy and broken into pieces) are the croutons. It’s zippy and fresh and all kinds of fun, with the contrasting flavors and textures of a good crispy egg roll. The hot bacon vinaigrette (punched up with star anise, garlic, ginger, chile sauce soy sauce, and rice vinegar) is one that'll you want to use on everything. Best of all, the whole salad takes less time to prepare than waiting for Chinese take-out or delivery.

The salad is best when served right away (for the crispiest bacon) but it's good leftover too, gently reheated or at room temperature.
—EmilyC

Test Kitchen-Approved

What You'll Need

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 cupchopped cilantro
1 tablespoonsesame oil
kosher salt, to taste
4 egg roll wrappers (look for them in the refrigerated section with tofu), or substitute 8 wonton wrappers
1 tablespoonvegetable oil

For hot bacon dressing
1 tablespoonvegetable oil
6 strips of bacon, cut into 1/4-inch cubes
3 whole star anise
2 garlic cloves, minced
1 tablespoonfinely grated ginger
¹/₂ teaspoonchile-garlic sauce, or to taste
1 tablespoonplus 2 teaspoons reduced sodium soy sauce
3 tablespoonsrice vinegar, plus more to taste

Directions

Heat oven to 400° F.
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, carrots, and green onions in a large serving bowl. Set aside.
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.
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.
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.

Tags:

Roll
Salad
Chinese
Anise
Cilantro
Sesame Oil
Soy Sauce
Egg
Vinegar
Vegetable
Green Onion/Scallion
Bacon

See what other Food52ers are saying.

Karen Brooks
Kim
Rhonda35
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.