Inside Out Chinese Egg Roll Salad Recipes

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.

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

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.

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.).

Steps:

• 1. Mix all of the ingredients for the sauce in a bowl, set aside. 2. Cook the noodles in boiling water for 2-3 minutes or until al dente; do not overcook, or they will become mushy. Drain and run under cold water to stop cooking. 3. Toss noodles with dressing and put in freezer for 5 minutes 4. Add and toss remaining salad ingredients and enjoy!

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.