Egg Roll Casserole (with Crispy Egg Roll Wrapper Topping)

Name: Egg Roll Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 oz bean thread (glass noodles); 2 Tbsp vegetable oil (divided); 1 lb ground chicken or turkey; 1 Tbsp grated fresh ginger; 3 cloves garlic (minced); 1 cup white onion (finely diced); 8 oz mushrooms (sliced); 4 cups shredded green cabbage; 1 cup shredded carrots; ¼ cup soy sauce; 1 Tbsp hoisin sauce; 1 Tbsp rice vinegar; ½ cup shelled edamame; Salt and pepper (to taste); 5 square egg roll wrappers; 4 green onions (thinly sliced); 2 Tbsp soy sauce; 1 Tbsp rice vinegar; 1 Tbsp hoisin sauce; 1 tsp honey; 1 tsp cornstarch mixed with 1 Tbsp cold water

Egg roll casserole gives you all the takeout flavors—ginger, garlic, cabbage, and savory meat—with an easy weeknight bake 👇👇

Egg roll casserole with crispy egg roll wrappers on top.

Why I Love This Recipe

It’s loaded with glass noodles, tender veggies, and a glossy soy-hoisin glaze, then finished with a crispy egg roll wrapper topping for that crunchy bite everyone expects.

Weeknight-friendly: one skillet + one 9×13 dish
Classic egg roll flavors without wrapping or frying
Crispy baked egg roll wrapper strips on top
Flexible proteins (chicken, turkey, pork, beef, or tofu)
Family-friendly, veggie-packed, and great for leftovers

Next up – Recipe ingredients are below 👇👇

The ingredients for egg roll casserole in small individual bowls.

Recipe Ingredients

Filling:

4 oz bean thread (glass) noodles
2 Tbsp vegetable oil, divided
1 lb ground chicken or turkey
1 Tbsp fresh ginger, grated
3 cloves garlic, minced
1 cup white onion, finely diced
8 oz mushrooms, sliced
4 cups green cabbage, shredded
1 cup carrots, shredded
¼ cup soy sauce (low-sodium if preferred)
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
½ cup shelled edamame
Salt and pepper, to taste
5 square egg roll wrappers
4 green onions, thinly sliced (for garnish)

Sauce:

2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp hoisin sauce
1 tsp honey
1 tsp cornstarch - mixed with 1 Tbsp cold water

Step-By-Step Instructions 👇👇

STEP 1: Soften the Noodles

Place 4 oz glass noodles in a heat-safe bowl. Boil 4 cups of water, pour over noodles, and let soak for 3–4 minutes. Drain and rinse under cold water.

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 2: Prep the Dish

Preheat oven to 375°F. Lightly oil a 9×13 baking dish.

STEP 3: Brown the Meat

Heat a large skillet over medium. Add 1 Tbsp vegetable oil. Add 1 lb ground chicken or turkey and cook, breaking apart, for 4–5 minutes until mostly browned. Stir in 1 Tbsp fresh ginger and 3 cloves garlic, minced. Season with salt and pepper.

The meat is browned, the mushrooms and onions are added, next the carrots and cabbage, then the noodles and edamame.

STEP 4: Add Onion & Mushrooms

Stir in 1 cup white onion and 8 oz mushrooms. Cook 3–4 minutes until softened and the meat is fully cooked.

STEP 5: Add Veggies & Sauce Base

Stir in 4 cups cabbage, 1 cup carrots, ¼ cup soy sauce, 1 Tbsp hoisin sauce, and 1 Tbsp rice vinegar. Cook 2–3 minutes, just until cabbage softens slightly.

STEP 6: Finish the Filling

Remove skillet from heat. Stir in glass noodles and ½ cup edamame until evenly coated. Spread mixture into the prepared baking dish.

The meat mixture is put into a casserole dish, then topped with egg roll wrappers and cooked until crispy.

STEP 7: Add Crispy Topping

Brush 5 egg roll wrappers with the remaining 1 Tbsp vegetable oil. Cut into strips and lay loosely over the filling. Bake uncovered for 18–20 minutes, until the strips are golden and crispy.

The glaze is drizzled over the top of the egg roll casserole.

STEP 8: Make the Glaze

While the casserole bakes, combine 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp hoisin sauce, 1 tsp honey, and the cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) in a small saucepan. Cook over low heat, whisking, until the sauce thickens and just begins to simmer.

STEP 9: Finish & Serve

Remove casserole from oven. Drizzle with the glaze and top with 4 sliced green onions. Serve hot, with extra sauce on the side.

A serving of egg roll casserole on a spoon.

Recipe Tips

Don’t overcook cabbage and carrots - keep them crisp so the casserole isn’t soggy.
Using napa cabbage? Cook off excess liquid first.
No glass noodles? Rice vermicelli works in a pinch.
Make-ahead option - assemble filling, refrigerate, and add wrapper strips just before baking.
Using lean meats? Add a touch of oil so they brown properly.

How To Store Leftovers

Fridge: Store in an airtight container up to 4 days.
Reheat: Microwave portions; to re-crisp the topping, use an air fryer or oven for a few minutes.
Make-ahead: Keep filling and sauce separate up to 2 days; top and bake when ready.

FAQs

What equipment do I need?

A 9×13 baking dish, large skillet, and a heat-safe bowl for noodles.

Can I serve it without the crispy topper?

Yes, but the baked wrapper strips give it that classic egg roll crunch.

What noodles should I buy?

Look for glass/cellophane/bean-thread noodles (mung bean-based). They’re clear when cooked.

Can I use coleslaw mix?

Yes—sub for the cabbage and carrots to save time. Cook briefly so it stays crisp-tender.

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