Inside-Out Chinese Egg Roll Salad

Directions

1. Heat oven to 400° F.
2. Cut the cabbage into quarters and remove the core. With a sharp knife or mandoline, thinly slice the cabbage. You’ll have around 10 cups.
3. Place the cabbage, carrots, and green onions in a large serving bowl. Set aside.
4. Place egg roll wrappers on a sheet pan and brush each side with vegetable oil. Bake until brown and crispy (about 10 to 12 minutes), flipping once or twice. Let cool a few minutes. Break into croutons, if you like.
5. To make the hot bacon vinaigrette: In large nonstick skillet, warm oil over medium heat; add bacon and star anise. Cook until the bacon renders its fat and crisps, about 5 to 7 minutes, stirring occasionally. Transfer bacon with a slotted spoon to drain on paper towels (leaving star anise in skillet). Pour off all but 3 tablespoons bacon fat. Add garlic and ginger to the skillet, and cook over medium heat for 1 to 2 minutes, stirring frequently (turn down heat if they start to color). Add chile sauce, soy sauce, and rice vinegar and bring to a simmer, stirring well to incorporate. Remove skillet from heat and discard star anise.
6. Immediately pour 3/4 of the hot dressing over the cabbage, tossing well to combine. Add more dressing as desired (I always use the full amount). Toss in the bacon, cilantro, and sesame oil. Taste for seasoning and balance—adding kosher salt and rice vinegar as needed. Top with egg roll wrapper croutons (or pass them at table). Serve.