Deconstructed Egg Rolls

A slightly spicy, cold Asian style slaw on top of baked egg roll crackers. So bright and fresh for your menu!

For the crackers:
10 egg roll wrappers
Cooking spray
Salt and pepper

For the dressing:
1/4 cup mayonnaise (I use olive oil mayo)
1/2 tablespoon rice vinegar
1/2 tablespoon grain mustard
1 teaspoon soy sauce
1 teaspoon sriracha
1/2 tablespoon lime juice

For the slaw:
4 cups shredded cabbage (or coleslaw mix)
1 cup shredded carrots
1 cup red bell pepper, sliced thin
1 cup corn kernels (fresh or frozen)
1 cup edamame
2 green onions, diced
2 tablespoons sesame seeds

View the full recipe at Ruffles & Truffles →