Egg Roll Vermicelli Noodle Salad Recipe

Prepare vermicelli

Bring a pot of water to a boil (about 6 cups). Remove from heat and add the rice vermicelli. Let soak for 3–5 minutes until just tender (timing depends on thickness). Drain into a colander and rinse under cold water to stop cooking. Toss gently and set aside to drain thoroughly. If using thicker vermicelli, cook 2–3 minutes in boiling water, then rinse cold.

While noodles soak, thinly slice the green cabbage into fine shreds (about 2 cups packed). Peel and julienne the carrot to yield about 1 cup. Seed (if desired) and julienne the cucumber. Thinly slice the green onions, and chop the cilantro and mint. Place all prepared vegetables and herbs in a large mixing bowl and toss to combine.

If you have leftover egg rolls, remove the filling and chop or shred into bite-sized pieces. Alternatively, finely chop cooked pork or chicken and cooked shrimp. Briefly pat bean sprouts dry. Crisp the egg roll wrappers or store-bought strips in 350°F (175°C) oil for 20–40 seconds until puffed and golden, or bake on a sheet at 400°F (200°C) for 4–6 minutes until crisp. Crumble or cut into strips and reserve for topping.

Make the dressing

In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, light soy sauce, sugar, sesame oil, minced garlic, and minced chili until sugar dissolves. Taste and adjust: add more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness. The dressing should be bright, slightly sweet, and well-seasoned.

Add the drained vermicelli to the large bowl with the vegetables and herbs. Add the shredded pork/chicken and shrimp (if using) and bean sprouts. Pour about two-thirds of the dressing over the mixture and toss gently but thoroughly with tongs or two forks so noodles and vegetables are evenly coated. Taste and add remaining dressing as needed (you may not need all).

Transfer the tossed salad to a serving platter or divide among serving bowls. Scatter the crisped egg roll wrapper strips over the top for crunch and fold in lightly so some remain crunchy on top. Sprinkle crushed peanuts and toasted sesame seeds, and add fried shallots if using.

Serve immediately with lime wedges on the side. Offer extra dressing and chili for guests to adjust spice and acidity. Leftovers can be stored covered in the refrigerator for up to 24 hours, but the crisp toppings are best kept separate until serving to maintain crunch.