Crunch Chicken Salad on Crispy Egg Roll Shells Recipe

If you’re looking for a fresh, crunchy, and downright fun way to serve chicken salad, you’re going to *love* this Crunch Chicken Salad on Crispy Egg Roll Shells Recipe. It’s got that perfect combo of tender chicken tossed in sweet chili sauce, crisp Asian salad mix, and—my favorite part—those delightfully crispy egg roll shells acting like little edible bowls. It’s light, flavorful, and really puts a fun twist on your typical chicken salad. Trust me, once you make this, you’ll want to whip it up again and again.

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Ingredients & Why They Work

This Crunch Chicken Salad on Crispy Egg Roll Shells Recipe thrives on the mix of textures and flavors. Each ingredient brings something essential: crisp greens, tender chicken, tangy sauce, and that irresistible crunch from the shells. When you shop, grab a fresh Asian salad bag for the veggies and find good-quality egg roll wrappers—they’re your crunch game-changers.

• Asian Salad: Usually pre-packed with cabbage, carrots, and crunchy noodles; it gives a vibrant crunch and fresh flavor without extra chopping.
• Chicken Tenders: Quick to cook and perfect for tossing in sauce; rotisserie chicken works fabulously if you want to save time.
• Egg Roll Wrappers: They’re thin and crisp up beautifully when fried or baked—just watch them closely so they don’t burn!
• Sweet Chili Sauce: This adds just the right balance of sweet, spicy, and tangy—feel free to tweak the amount to your liking.
• Oil for frying or brushing: Choose a neutral oil like vegetable or canola for frying, or simply brush lightly if baking or air frying.

Make It Your Way

I love this recipe as is, but here’s the thing about a Crunch Chicken Salad on Crispy Egg Roll Shells Recipe — it’s a canvas for your creativity. Whether you prefer it spicy, sweeter, or with bonus crunch, there’s plenty of room to make it your own.

• Swap the Chicken: Sometimes I use leftover rotisserie chicken or shredded cooked chicken breasts; both work perfectly and save time.
• Go Veggie-Only: For a lighter or vegetarian twist, try crispy tofu or tempeh tossed in the chili sauce instead.
• Change Up the Sauce: Mix in a splash of lime juice or use a peanut sauce for a different flavor vibe.
• Add Crunch: Sprinkle some chopped peanuts, sliced almonds, or crispy wonton strips for an extra crunch layer.

Step-by-Step: How I Make Crunch Chicken Salad on Crispy Egg Roll Shells Recipe

Step 1: Get those Egg Roll Shells Crispy and Golden

I like to start by frying the egg roll wrappers because that way they get perfectly golden and super crispy in just about 30-60 seconds per side. Heat about a quarter inch of oil in a medium skillet over medium-high heat—don’t overcrowd the pan or the temperature will drop and the shells will turn greasy. Cook one or two at a time, flip carefully with tongs, and set them aside on paper towels to drain. If you want to keep things lighter or fuss-free, brushing the wrappers with oil and baking at 375°F until golden works great too—usually 6-8 minutes, flipping halfway through. Air frying is a game changer here if you have one!

Step 2: Toss the Salad Mix and Chicken

While your egg roll shells are crisping, dump the Asian salad mix into a large bowl or even just use the bag it came in if it’s big enough. Toss everything inside so it’s light and ready to go. In a separate bowl, toss hot or cooled chicken tenders with sweet chili sauce—use about 2 tablespoons for every 2 tenders, but honestly, I go by taste and add more if I’m craving extra zing. If you’re worried about it getting soggy, you can drizzle the sauce over the chicken instead of coating it fully. Anything goes!

Step 3: Assemble and Serve Immediately

Carefully spoon a good handful of the Asian salad into each crispy egg roll shell, then top with a couple of chicken tenders smothered in that sweet chili goodness. Serve these right away so the shells stay crunchy, and get ready for compliments aplenty.

How to Serve Crunch Chicken Salad on Crispy Egg Roll Shells Recipe

Garnishes

I usually sprinkle a handful of chopped green onions and toasted sesame seeds on top — they add fresh color and a subtle nutty flavor that really lifts the dish. Sometimes I toss in a few cilantro leaves because I love that burst of brightness. And if you like it spicy, a drizzle of sriracha or some thinly sliced fresh chili brings the heat up a notch.

Side Dishes

This crunchy salad works wonderfully as a light lunch on its own, but if we’re having it for dinner, I love pairing it with simple sides like steamed jasmine rice or a chilled cucumber salad. An easy miso soup or edamame pods on the side round out the meal perfectly too.

Creative Ways to Present

One of my favorite party tricks is to serve this Crunch Chicken Salad on a large platter with mini egg roll shells so guests can build their own bites. You can also fill lettuce cups instead of wrappers for a lighter version, or serve the salad layered in clear glasses for a colorful, modern presentation that really wows.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—which is rare!—store the chicken salad (without the egg roll shells) in an airtight container in the fridge. The salad stays fresh for 2-3 days, but those crispy shells will lose their crunch if stored together.

Freezing

I don’t recommend freezing the egg roll shells because they’ll get soggy when thawed. The chicken salad itself freezes okay if you skip the fresh salad mix and just focus on the chicken and sauce combo—but fresh is always best here.

Reheating

To reheat leftover chicken, I pop it in the microwave for just 30-45 seconds or gently warm it in a skillet over low heat to keep it juicy. Just remember: reinvent your crunch experience by reheating egg roll wrappers separately in the oven or air fryer for a few minutes to bring back crispness if you saved any.

FAQs

Final Thoughts

Honestly, this Crunch Chicken Salad on Crispy Egg Roll Shells Recipe has become one of those “go-to” dishes in my kitchen when I want something that’s quick, crowd-pleasing, and totally satisfying. It’s the kind of recipe that feels fancy enough to impress but simple enough to make any night of the week. I’m excited for you to try it—you’ll have so much fun making it and even more fun eating it. Give it a shot, and don’t be surprised if it becomes a new favorite in your recipe rotation!

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