Ingredients
Filling
- 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
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
Instructions
- Soak 4 oz glass noodles in boiled water 3–4 minutes; drain and rinse.
- Preheat oven to 375°F. Oil a 9×13 dish. Heat 1 Tbsp oil in a large skillet; brown 1 lb ground chicken or turkey 4–5 minutes. Add 1 Tbsp ginger and 3 cloves garlic; season.
- Add 1 cup onion and 8 oz mushrooms; cook until mushrooms release liquid.
- Stir in 4 cups cabbage, 1 cup carrots, ¼ cup soy sauce, 1 Tbsp hoisin, 1 Tbsp rice vinegar. Cook 2–3 minutes.
- Remove from heat. Toss in noodles and ½ cup edamame. Spread in dish.
- Brush 5 egg roll wrappers with 1 Tbsp oil; cut into strips. Layer over filling. Bake 18–20 minutes until crispy.
- Simmer sauce ingredients with slurry 1–2 minutes until thickened.
- Drizzle glaze over casserole; garnish with 4 green onions. Serve hot.
Recipe Notes:
- Keep cabbage crisp-tender.
- Rice noodles work if you can’t find glass noodles.
- For lean meats, add a little oil for better browning.
- Drizzle glaze over casserole; garnish with 4 green onions. Serve hot.
Nutrition Info
Calories: 440kcal | Carbohydrates: 58g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1648mg | Potassium: 1262mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5538IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 4mg
The nutritional information provided is an estimate and is per serving.
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