Eggroll noodle salad has to be one of my favorites Asian dish. That’s because I love spring rolls (who doesn’t right?) and could eat rice noodles almost every day! The thought of combining crispy eggrolls with rice noodles and turn it into a salad may seem a bit strange at first but believe me, it is truly divine. It also exemplifies the beautiful array of bursting flavors Vietnamese food offers.ย I don’t speak Vietnamese but if you were wondering this dish is called Bรบn chแบฃ giรฒ.ย It has fresh greens, crunchy spring rolls, warm rice noodles, cucumbers, pickled carrot and lots of fresh mint and basil. That’s one bowl you can’t get tired off!
Diversity of Fresh Asian herbs
If you have ever had Vietnamese food, like pho soup you will have most likely tasted at least 3 different kinds of fragrant fresh herbs. These exotic types of mint and basil used to be only available in Asian grocery stores but due to their popularity, they are are now starting to appear in regular grocery stores. Good for all of us!
Below are some of the most common herbs you should experiment with if you have a chance.
ย Thai purple basil (a.k.a. anise basil):
Has darker leaves with purple stems.
Taste like: has a more anise-like flavor
Natural food stores carry it.
Use in salad rolls, pho, egg roll noodle salad…
Shiso perilla:
Looks like stinging nettles but is smooth!
It has an earthy, bold cinnamon and fennel flavor. Rich in omega-3 fatty acids.
Only available in Asian markets.
Use in salad rolls, garnishing, egg roll noodle salad…
Vietnamese balm (a.k.a. Vietnamese Lemon mint):
Flat delicate leaves with light purple flowers.
Has a delicate combination of citrusy mint and Thai basil.
Only available in Asian markets.
Use fresh or in soups.
Vietnamese coriander (a.k.a Rau ram: Hot mint):
Spicy and peppery with notes of citrus and coriander.
Only available in Asian markets.
Use fresh or in soups.
Vietnamese mint:
Smoother and more delicate leaves than spearmint.
Only available in Asian markets.
Used as garnishing and served with Pho soup.
Betel leaves:
Has a minty, pungent, peppery taste with hints of cinnamon.
Only available in Asian markets.
Use minced in salads, rolls.
Back to our salad. I didn’t have time to shop at the Asian market this week so I ended up using Italian basil, cilantro and spearmint leaves I had been growing indoor. It was delicious.
The key is to buy good vegetable eggrolls. Costco sells a box of 50 that are really good and affordable (Royal Asia Egg rolls). There are so many ways to eat spring rolls that a box of 50 goes quickly in our household! Making egg rolls from scratch on the other hand is a bit of work and takes some time to complete so it is always nice to find a brand you like.
This salad is always served with a dipping sauce because the noodles are cooked but not seasoned. For this you can use either sweet chili sauce or another favorite, peanut sauce. Or better, if you can’t choose, just combine them!
Egg Roll Noodle Salad
Equipment
- Mason jar.
Ingredients
Sweet Dipping sauce
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp lemon juice
Peanut sauce
- 1/2 cup smooth peanut butter
- 1 tbsp raw sugar
- 3 tbsp nut milk (coconut, almond, soy)
- 2 tbsp soy sauce
Garnishing
- fresh spearmint
- 1 cup basil leaves
- 1 bunch cilantro leaves and stems
Salad
- 8-10 frozen vegetable egg rolls
- 8-10 oz dry rice vermicelli noodles
- 1/2 medium cucumber
- 6 lettuce leaves (romaine, curly, butterhead)
Pickled carrots
- 4 medium carrots peeled and shredded
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp sea salt
Instructions
Cook the rice noodles
- Boil enough water to cover the dry noodles. Set aside and detangle the noodles after 5 minutes.
- If you are in a hurry, boil the noodles for 3 minutes. Taste to make sure the noodles are cooked. Drain and set aside with a little of the hot water to prevent the noodles from sticking together.
Prepare the pickled carrots
- Place the shredded carrots in a mason jar.
- Boil the water, white vinegar, sugar and salt and stir until dissolved.
- Pour the hot liquid over the shredded carrots. Seat and set aside.
Prepare the spring rolls
- Thaw off the egg rolls so that you can cut them in half.
- Lightly spray the egg rolls and bake or air fry them for 18-20 minutes at 375 F
Make the dipping sauce
- Mix the sweet chili sauce, the lemon or lime juice and soy sauce in a small bow and whisk well.
Putting it together
- Cut the cucumber in sticks.
- Line the bowl with a few lettuce leaves.
- Place a portion of cooked rice noodles in the middle.
- Add cucumber sticks, pickled carrots.
- Add 4-6 pieces of hot egg rolls.
- Drizzle the dipping sauce over the noodles.
- Garnish with lots of fresh mint, basil and cilantro
Notes
