This easy, flavorful Asian Brussels Sprouts Slaw is topped with crispy baked eggroll strips from Twin Dragons. It’s a breeze to assemble and will serve as a perfect side dish for your next dinner or potluck.

The very first post I ever published on my blog was for roasted Brussels sprouts.

Oh my.

On a summer day in 2012 I began a food blog (then called “foodiecology”) because I was bored—and food blogs were becoming quite popular.

I was unhappy with my job, and I craved a purpose and creative outlet desperately. I was (unknowingly) depressed, unhappy with my body, and I was trying to fill that void with labels, learning to cook, and emulating some of my favorite food blogs (some of which I still follow today).

My photography skills were atrocious, and my writing was pretty laughable.

And, yet, here I am several years later—still writing, still trying to improve my photography skills—with another Brussels sprouts recipe.

Because, while life happens and people grow up, travel, start families, experience loss and change, and become significantly more self-aware, some things—like an affinity for cruciferous veggies—stay the same.

These Brussels sprouts are a bit more involved than my last ones. 

They’re shredded, tossed with a delicious Asian-inspired vinaigrette, and topped with a delightfully crispy baked eggroll strip.

Recently I received a complimentary selection of eggroll, wonton, and gyoza (potsticker) wrappers from Twin Dragon, a specialty food company offering all natural, vegan wrappers.

While we did put together some simple eggrolls (shredded cabbage, carrots, and bean sprouts) that unfortunately weren’t very photogenic, I wanted to showcase the wraps in a less mainstream way.

It took me a few batches to get the hang of it, but these crispy strips are highly-addictive.

Yes, you could fry them, but hot oil scares me, and baking is just as good as long as you have a sheet pan, cooking spray or olive oil, and a pantry full of seasonings.

Asian Brussels Sprouts Slaw with Crispy Fried Eggroll Strips

serves 6-8

Ingredients

For the slaw

• 1 lb Brussels sprouts, shredded*
• 1-2 carrots, peeled and shredded
• 2 scallions, chopped
• ¼ cup rice vinegar
• ½ cup extra virgin olive oil
• 1-2 tsp soy sauce
• 2 tsp lime juice
• 2 tsp honey (or maple syrup to keep vegan)
• 1-2 tsp Sriracha
• salt & pepper, to taste
• sesame seeds, for garnish

For the eggroll strips

• 5-6 Twin Dragons eggroll wrappers
• 1 Tbsp olive oil
• ½ tsp Sriracha
• salt, to taste

Directions

For the slaw

• Rinse your Brussels sprouts and peel back any wilted leaves. Using a mandolin, food processor, or knife, shred or thinly slice the Brussel sprouts. Alternatively, use pre-shredded sprouts (we could not find any at the store, otherwise we would have)! Peel and chop your carrot into matchsticks (or use pre-shredded carrots) and thinly chop your scallions, reserving a small handful for garnish.
• In a bowl or jar, add your vinegar, oil, soy sauce, honey, Sriracha, salt, and pepper, and whisk or shake vigorously.

For the eggroll strips

• Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment.
• In a small bowl, mix oil, Sriracha, and salt. Cut your eggroll wrappers into ¼ inch strips using scissors or a knife.
• Lightly brush each strip (top and bottom) with the oil mixture and place in one single layer on the baking sheet.
• Bake for 3-5 minutes until lightly golden brown and allow to cool

To serve

• Pour the dressing over the slaw, tossing to mix.
• Top with sesame seeds, extra scallions, and crispy baked eggroll strips. Serve immediately.

The slaw will keep nicely a couple days in the refrigerator; simply toss again prior to serving. If making the eggroll strips in advance, store them in an airtight bag or container—not on the slaw—or else they’ll get soggy.

Keep in mind that oven times vary. Our electric oven (which we’re still getting used to) took just over 3 minutes. When I left them in for 5, they burned. Just keep an eye on the pan!

Also, feel free to adjust the dressing ingredients to your liking. That’s the thing with homemade vinaigrettes—you really don’t have to measure, just keep adjusting until the flavor seems right to you!

JSL Foods Twin Dragon products can be purchased at Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s. (Sorry to my local peeps!) You can also follow them on their website, Twitter, and Facebook.

Try this easy Asian Brussels Sprouts salad using @JSL_Foods #TwinDragon wrappers! #ChefYaki #eggrolls Share on X

**I received free samples of JSL Foods Twin Dragon Wrappers as an incentive to enter a recipe contest, with the possibility of winning a cash prize. I was not compensated for this blog post, however, and all opinions are my own**

SO TELL ME…

• Have you ever used eggroll or wonton wrappers in a recipe?
• How do you prefer to eat Brussels sprouts?
• What would be the first recipe you’d try to make with Twin Dragon products?