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Salad

Egg Roll Noodle Salad

Inspired by a Chinese takeout favorite, this plant-based noodle salad has tons of veggies, tender rice noodles, and crispy egg roll wrapper strips, too.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
310 calories per serving

Ingredients

> 5 egg roll wrappers
> Cooking spray
> 1/2 (8.8 oz) box thin rice noodles
> 1 (10 oz) Nature's Promise ® Organic Vegetable Slaw
> 1 cup fresh bean sprouts
> 1 cup shelled edamame
> 1/3 cup chopped green onions
> 1/2 cup sesame-ginger dressing

Steps

1
Preheat oven to 375°F. Line a baking sheet with parchment. Cut the egg roll wrappers into ½-inch strips and place on prepared baking sheet. Season with salt and pepper. Spray tops of strips with the cooking spray. Bake 8–12 min., until strips are golden brown.
2
Meanwhile, bring a medium pot of salted water to a boil on high. Cook the noodles according to package directions. Drain noodles and rinse with cold water to cool. Drain very well. In a large bowl, combine noodles, vegetable slaw, bean sprouts, edamame, and green onions. Season with salt and pepper. Toss with the dressing. Top with egg roll strips.

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