Egg Roll Salad Recipes

THE BEST EGG SALAD

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

The Best Egg Salad image

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

EGG ROLL SALAD

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!

Provided by mydesigirl

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Egg Roll Salad image

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.

Ingredients

1 (8 ounce) bag coleslaw mix (with carrots)
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

More about "egg roll salad recipes"

EGG ROLLS (REAL CHINESE TAKEOUT RECIPE!) - THE WOKS OF LIFE

Web Sep 8, 2020 Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer …
From thewoksoflife.com
4.9/5 (128)
Calories 186 per serving
Category Appetizers And Snacks

Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
In a small pot, heat oil to 325 degrees. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.

Egg Roll Salad Recipes

THE BEST EGG SALAD

EGG ROLL SALAD

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!

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