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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


> 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


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.
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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