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.

Why I Love This Recipe

Recipe Ingredients