Chicken & Egg Roll Vermicelli Noodle Salad Recipe

Prepare vermicelli

Place dried rice vermicelli in a large heatproof bowl. Pour boiling water over noodles to cover by 1 inch. Soak 4–6 minutes until tender but still slightly firm. Drain in a colander, rinse under cold water to stop cooking, then drain thoroughly and trim with kitchen shears if too long. Transfer to a large salad bowl.

Add shredded cabbage, matchstick carrots, julienned cucumber, bean sprouts, cilantro, mint, and sliced green onions to the bowl with the cooled vermicelli. Toss gently to combine and set aside while you prepare chicken and dressing.

Sprinkle chopped roasted peanuts into the salad just before serving (reserve some for garnish).

Cook and shred chicken

Season chicken breast lightly with salt and 1/8 tsp black pepper. Poach in simmering water or low-sodium broth for 12–15 minutes until cooked through (internal temp 165°F / 74°C). Remove, let cool, then shred with two forks into bite-sized strips. Alternatively, roast or pan-sear and shred.

Prepare egg roll filling

Heat 1 tsp neutral oil in a skillet over medium heat. Add minced garlic and diced onion; sauté 1–2 minutes until softened. Add chopped mushrooms and shredded carrot; cook 2–3 minutes until moisture releases and vegetables soften. Add shredded chicken, 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 1/8 tsp black pepper. Stir to combine and cook 1–2 minutes until mixture is cohesive and slightly glossy. Remove to a bowl to cool slightly.

Assemble egg rolls

Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tbsp of the cooled chicken mixture near the corner closest to you, leaving 1/2 inch of space on the sides. Brush the top corner edges with beaten egg to seal. Fold bottom corner up over filling, fold left and right corners in, then roll tightly toward the remaining corner. Repeat with remaining wrappers and filling; you should get about 8 rolls.

Fry egg rolls

In a heavy skillet or deep pot, heat about 1/2 to 3/4 inch of neutral oil over medium-high heat to 350°F (175°C) or until a small piece of wrapper sizzles on contact. Fry egg rolls in batches, seam-side down first, turning to brown evenly, 2.5–3.5 minutes per batch until golden and crisp. Transfer to a paper towel-lined tray to drain. If preferred, bake at 400°F (200°C) on a lightly oiled sheet for 12–15 minutes, turning once, until golden.

Let egg rolls cool 2–3 minutes, then slice each on the diagonal into 3–4 pieces for serving atop the noodle salad.

Whisk together fresh lime juice, fish sauce, brown sugar, water, minced garlic, and chopped chili in a small bowl until sugar dissolves. Taste and adjust: more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness. The final dressing should be balanced (sweet-salty-sour) and slightly runny so it coats noodles.

Dress the salad

Pour about two-thirds of the dressing over the noodle-salad mixture and gently toss with tongs until evenly coated. Add more dressing to taste if you prefer it saucier.

Plate and top with egg rolls

Divide the dressed vermicelli salad among 4 plates or bowls (see servings). Arrange sliced chicken egg rolls on top. Sprinkle remaining chopped peanuts, fried shallots and extra cilantro or mint as desired. Serve with lime wedges and reserved dressing on the side.