Thursday, October 27, 2016

Egg Roll Salad

Perfect Pairing: Deep straight-sided skillet with a lid        


It is hard to believe I have been an “Iowan” for almost three months!  I don’t know where the time has gone.  Chris and I love living here and it really feels like home.  That being said, we both agree that sometimes it feels like we are playing house and soon we will have to move back into a one bedroom city condo.  Our baby boy is growing (and boy am I growing) and kicking and moving!  I love to watch and feel him moving around and getting comfy in there.  He has a tendency to stop as soon as Chris puts his hand on my stomach.  Stinker!


A big part of the move has been my transition to working from home full time.  So far I have really enjoyed the experience.  I did find that I need to make myself get out and do things because a few days will go by without leaving my neighborhood.  I’m sure it will be 10x harder once baby boy Lam arrives!  While I no longer need to pack a lunch to take to the office I find that it is much easier to have a big batch of something made at the beginning of the week so I can have a quick lunch ready when I don’t have a lot of time away from my desk. 


This Egg Roll Salad has been a staple lunch for me since I started working from home.  Not only is it delicious and satisfying it is incredibly light and healthy.  It is full of protein and fiber!  It is called an Egg Roll Salad because it tastes like the inside of an egg roll.  Side note, one thing that we miss from Chicago was the Chinese food delivery place that was a block from our condo.  The meals were just ok but they had the BEST egg rolls I’ve ever had in my life and they would legit deliver in under 15 minutes.  I miss those unhealthy rolls. 

I use my trusty straight sided skillet for this meal.  I use this skillet more than any other pan in my kitchen.  I am actually on my second generation because I wore out the first one.  Tip from the top, I found both of mine at a discount price at Home Goods.  You need a pan that has a large capacity for this recipe since you will be steaming two bags of slaw. 


Egg Roll Salad

Lindsay at Perfecting the Pairing


  • 1 lb ground pork or turkey
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 3 large garlic cloves, chopped
  • 1 inch piece of ginger, peeled and chopped
  • 2 packages (14 oz, each) slaw mix with shredded carrots
  • 6 green onions, chopped
  • 8 oz can chopped water chestnuts
  • ½ cup chopped cilantro
  • ¼ cup sliced basil
  • ¼ cup sliced mint
  • ¼ cup soy sauce
  • 2 tsp sesame oil
  • Soy sauce and Sriracha for serving


In a large sauté pan with sides and a lid, break up and cook the ground meat over medium heat until no longer pink.  Remove from pan and reserve.  Wipe out any excess grease, you just need a little to saute the vegetables.  Add the chopped onion and jalapeno to the pan and saute until they start to soften.  Add the garlic and ginger and cook until just soft.  Add in the slaw mixture and green onions and stir to combine.  You may need to add in batches if it does not fit right away.  Use the lid to steam the slaw until it starts to soften but still has a little crunch.  When the slaw has softened stir in the water chestnuts, cilantro, basil, mint, soy sauce and sesame oil until combined and warmed through.  Serve with additional soy sauce and sriracha to taste.


  1. this looks absolutely delicious. i love all of the pictures and i really want to try it out soon. even though i dont eat salads, this looks really good and I will definitely try it too!

  2. Wow. This is really interesting and I am sure that following your steps and guidelines, anyone would be able to make salad like this.

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