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Ingredients
FOR THE SALAD DRESSING
1 cup chicken stock
1 3-inch piece ginger, peeled
2 medium cloves garlic, peeled and minced
2 teaspoons salt
2 tablespoons sugar
1 small dried red pepper, crushed, or ½ teaspoon hot-red-pepper flakes
3 tablespoons soy sauce
juice of ½ lemon
2 scallions, thinly sliced
¼ cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries)
2 tablespoons toasted sesame seeds
4 tablespoons sesame oil
FOR THE SALAD
3 cups vegetable oil
6 fresh egg roll wrappers, cut into 2- inch ribbons
1 ½ ounces rice vermicelli
1 cup cooked shredded chicken
½ head iceberg lettuce, cored and cut into thin strips
1 bunch fresh coriander, coarsely chopped
1 cup mung-bean sprouts
7 medium scallions, coarsely chopped
1 cup sesame seeds, toasted and cooled
1 ½ cups shaved almonds, lightly toasted and cooled
2 tablespoons of pickled red ginger syrup (available in Asian groceries)
Nutritional analysis per serving
32 grams carbs; 11 milligrams cholesterol; 856 calories; 51 grams monosaturated fat; 17 grams polyunsaturated fat; 7 grams saturated fat; 79 grams fat; 5 grams fiber; 487 milligrams sodium; 12 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
- Step 2
Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
- Step 3
To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
- Step 4
In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.
Private Notes
Comments
I wish there were a photo of this dish!
I have been making this salad for years. It is great for large events. I don't always do the deep fried noodles. I find, when they sit too long with the dressing, they get soggy. Keeping them on the side might be the way to go.