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Thai Chicken Salad in Egg Roll Wrapper Bowls

Thai Chicken Salad in Egg Roll Wrapper Bowls

Yield: 8 servings



  • 8 (6x6-inch) egg roll wrappers
  • cooking spray


  • ¼ cup NAKANO® Seasoned Rice Vinegar
  • 1 Tbsp. canola oil
  • 1 Tbsp. low sodium soy sauce
  • ½ tsp. fresh ginger, grated, peeled
  • ? tsp. salt
  • ? tsp. black pepper, ground
  • 1 garlic clove, minced
  • 2 Tbsp. reduced fat peanut butter
  • 1 tsp. honey


  • 1 cup edamame (green soybeans), frozen, shelled
  • 2 cups chicken breast, cooked, chopped
  • 3 cups red leaf lettuce, chopped
  • 1 cup long grain brown rice, cooked
  • 1 cup red cabbage, finely shredded
  • ½ yellow bell pepper, cut into ¼-inch–wide strips
  • ¼ cup green onions, diagonally sliced
  • ¼ cup peanuts, unsalted, chopped


  1. Preheat oven to 350°F.
  2. To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers.
  3. Bake at 350°F for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
  4. To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
  5. To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
  6. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1½ tsp. peanuts. Serve immediately.


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