Air Fryer Egg Roll Salad
Rice noodles, soy sauce, limes and three color deli coleslaw join forces for a simple summer salad that abandons boring croutons for crunchy, delicious air-fried egg rolls. It’s fast, fresh and easy enough to make even on the busiest summer night.
Recipe - Roseville West Wine & Spirits
Air Fryer Egg Roll Salad
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 ounces thin rice noodles
1 package (12 ounces) frozen egg rolls with dipping sauce
2 tablespoons soy sauce
2 large limes
1 bag (14 ounces) three color deli coleslaw
1/4 cup olive oil
1/4 teaspoon salt
Directions
- Place noodles in a large bowl. Pour enough boiling water over to cover and stir to break apart noodles. Let stand 6–8 minutes, stirring occasionally, until tender. Drain, then return to bowl and toss with 1 tablespoon olive oil and salt.
- Meanwhile, place egg rolls in air fryer. Set to 375°F; cook 5–6 minutes. Turn egg rolls; cook 5–6 minutes longer or until hot in center (at least 165°F). Cool 1 minute, then slice in quarters on the bias.
- In another large bowl, combine egg roll dipping sauce, remaining 3 tablespoons olive oil, and soy sauce. Zest and juice one lime and add to mixture in bowl. Add coleslaw mix and toss to coat.
- Place noodles on serving platter or bowl. Top with slaw mixture and egg rolls. Cut remaining lime into wedges and serve with the salad.
TIPS:
- For more color and flavor, add crunchy and green toppings, like chopped roasted, salted peanuts, cucumber matchsticks, sliced green onions and chopped fresh cilantro and mint.
- Like it hot? Serve with your favorite hot sauce or thinly sliced hot peppers.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Place noodles in a large bowl. Pour enough boiling water over to cover and stir to break apart noodles. Let stand 6–8 minutes, stirring occasionally, until tender. Drain, then return to bowl and toss with 1 tablespoon olive oil and salt.
- Meanwhile, place egg rolls in air fryer. Set to 375°F; cook 5–6 minutes. Turn egg rolls; cook 5–6 minutes longer or until hot in center (at least 165°F). Cool 1 minute, then slice in quarters on the bias.
- In another large bowl, combine egg roll dipping sauce, remaining 3 tablespoons olive oil, and soy sauce. Zest and juice one lime and add to mixture in bowl. Add coleslaw mix and toss to coat.
- Place noodles on serving platter or bowl. Top with slaw mixture and egg rolls. Cut remaining lime into wedges and serve with the salad.
TIPS:
- For more color and flavor, add crunchy and green toppings, like chopped roasted, salted peanuts, cucumber matchsticks, sliced green onions and chopped fresh cilantro and mint.
- Like it hot? Serve with your favorite hot sauce or thinly sliced hot peppers.