When we’re out at our favorite Chinese restaurant (or ordering take-out from our favorite Chinese restaurant) there’s never really a question of what we’re going to get. Everyone in our family has their go-to dishes that they rotate in and out of their orders, but regardless of which dish is swapped out that week and replaced with another fave, it’s a known fact that we’re going to need at least one, large order of egg rolls for people to share.
But what about the times when restaurant food is not on the menu and the craving for egg rolls hits?? We’ve got you covered. In fact, we created an entire meal out of our favorite Asian side dish and you’re going to flip for it. This egg roll casserole is the answer to all your unanswered egg roll prayers. Filled with deliciously seasoned pork, cabbage, veggies and noodles – because why not add noodles?? – then baked up to crispy perfection, this is a full meal that the whole family will love.
It has tons of flavor, in large part thanks to the use of garlic and fresh ginger, along with a healthy dose of teriyaki sauce and soy sauce for a little extra kick. All this yummy flavor gets cooked into the dish through different steps in the process; hot sauce (if you want to use it) gets cooked into the noodles when they’re being boiled, ginger and garlic go into the pork, then the other ingredients all come together and you’ve got a dish that might have you reconsidering take-out all together!
Egg Roll Casserole
- 1 pound ground pork
- 1 (10 oz.) bag coleslaw mix
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup snow pea pods, cut in 1/2-inch pieces
- 1/2 cup carrot, grated
- 1/2 cup green onion, chopped, divided
- 1/2 cup teriyaki baste and glaze sauce, divided
- 2 tablespoons low-sodium soy sauce
- 2 1/2 cups low-sodium chicken broth
- 2-3 teaspoons hot sauce, we used Sriracha, optional
- 1 (8.8 oz) package rice stick noodles
- 1 cup chow mein noodles
- 2 tablespoons olive or vegetable oil
- kosher salt and freshly ground pepper, to taste
- Optional: Bring chicken broth to a simmer in a large pot and stir in Sriracha, if using. Add rice stick noodles, then cover and reduce heat to low, and cook for 2 minutes. Stir and cook for another 2 minutes, then remove from heat and let sit 2-3 minutes, or until chicken broth is absorbed. Set aside until ready to use.
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
- Heat olive oil in a large pan or skillet over medium-high heat and cook pork, seasoned with salt and pepper, for 6-8 minutes, or until lightly browned.
- Add grated ginger and minced garlic and cook for another 2-4 minutes, or until pork is cooked through. Use wooden spoon to break up pork as it cooks. Drain skillet and return to heat.
- Stir in pea pods, carrot, 1/4 cup green onion, teriyaki glaze and soy sauce until fully incorporated, then add in coleslaw mix.
- Cook for 1-2 minutes, or until everything is thoroughly coated, then remove from heat and transfer to a large bowl.
- Gently stir cooked rice noodles into pork mixture and transfer everything to greased baking dish.
- Place in oven and bake for 20-25 minutes, or until heated through.
- Remove from oven and top with remaining green onions and chow mein noodles. Serve hot and enjoy!
Recipe adapted from Betty Crocker