Egg Roll Salad

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“I hate trying to roll egg rolls! They never turn out pretty. This salad cures my craving for egg rolls without the frustration of rolling and deep frying. I don't like sweet & sour sauce so I just use a bit of soy sauce when it's finished. Enjoy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) bag coleslaw mix (with carrots)
  • 1 cup cooked chicken (leftovers are great!) or 1 cup cooked pork (leftovers are great!) or 1 cup cooked beef (leftovers are great!)
  • 2 tablespoons soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 teaspoon garlic powder
  • 10 large egg roll wraps, cut into long strips
  • 1 green onion
  • sweet and sour sauce or Chinese duck sauce
  • 4 tablespoons vegetable oil

Directions

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

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