This Egg Roll Casserole Recipe is a savory and satisfying dish, inspired by the Asian flavors of the traditional egg roll.
BUT, it’s WAY more convenient and easy-to-make because you don’t have to wrap small portions of filling in an egg roll wrapper!
Seasoned with soy sauce and sesame oil, this bowl recipe uses all the conventional Asian egg roll ingredients for a simple and delicious dish.
Also, these egg roll bowls (as some call it) are perfect for quick weeknight dinners for the whole family OR for feeding a crowd at a party or potluck.
Egg Roll Casserole
According to Southern Living, an egg roll and a spring roll are pretty much the same thing except for what the filling is wrapped with.
So technically, you could call this Egg Roll Casserole a Spring Roll Casserole if you really feel like it.
Although, in most cases, egg rolls have meat in the filling whereas spring rolls just have veggies.
Simple Ingredients
What I absolutely love about this deconstructed egg roll recipe is the simple ingredients that you can find in any grocery store.
- Ground Pork Sausage
- White Onion
- Garlic
- Fresh Ginger
- Soy Sauce
- Coleslaw Mix
- Carrots
- Mushrooms
- Toasted Sesame Oil
- Spring Onions
- Wonton Strips
- Sesame Seeds
Step-By-Step Instructions
Once you have everything grated, sliced, and measured out, this is a ridiculously easy recipe to make!
Step 1: Cook Sausage & White Onion
First, in a Dutch oven or large pot, cook your ground pork sausage and sliced white onion over medium-high heat for approximately 15 minutes.
You can also use a large skillet for this recipe, which I did the first time I made it.
But, once you throw in the coleslaw and veggies, it’s a balancing act to keep everything in the skillet until it cooks down and softens.
Stir frequently until the sausage is fully cooked and broken up with a wooden spoon until it’s crumbled.
Step 2: Add Garlic, Ginger, & Soy Sauce
Now, add in your garlic, grated ginger and soy sauce, mix well, and heat through.
This should take no more than 3-5 minutes.
Step 3: Add Coleslaw Mix, Carrots & Mushrooms
After that, add in your bag of coleslaw mix, shredded carrots and sliced mushrooms.
Mix and cook over medium heat for an additional 10 minutes or until all of your veggies have softened.
Then, remove your pot from the heat and mix in your sesame oil until well blended.
Step 4: Spoon Egg Roll Casserole Into Baking Dish
Now, spoon all of your mixture into a 9″ x 13″ baking dish and spread evenly.
Then, sprinkle the top of your casserole with sesame seeds, sliced spring onions and wonton crisps.
Step 5: Bake for 15 Minutes
Bake in a 350° F oven for 15 minutes to heat the casserole through and to brown the wonton crisps.
Substitutions & Additions
Not all egg roll casserole recipes are created equal.
Based on your family’s preferences, you may want to substitute or add other ingredients such as:
- Substitute any ground meat: Ground Turkey, Ground Chicken, or Ground Beef for the Ground Sausage.
- Omit or decrease the Wonton Crisps to make this recipe low carb for those on a keto diet (Keto Egg Roll).
- Add sriracha sauce for extra spice.
- For less sodium, substitute coconut aminos, Bragg liquid aminos, Tamari or low sodium soy sauce for regular soy sauce.
- Substitute Ground Ginger or Ginger Paste for Fresh Ginger.
- You can use Garlic Powder or Minced Garlic instead of Fresh Garlic
- Water Chestnuts
- Red Pepper Flakes
- Serve over top of cauliflower rice or white rice
- Bell Peppers
- Chow Mein Noodles instead of Wonton Crisps
- Sugar Snap Peas, Pea Pods, or Snow Peas
- Green Cabbage or Red Cabbage instead of Coleslaw Mix
How to Store Leftover Egg Roll Casserole
IF you have any of this delicious Egg Roll Casserole leftover (my husband literally licked the skillet the first go-round), place it in an airtight container.
Use a tight fitting lid and place the container in the refrigerator for 3 to 4 days.
But, don’t worry, this stuff is going to go fast!
Egg Roll Casserole Recipe
Egg Roll Casserole Recipe
Ingredients
- 1 lb Ground Pork Sausage
- ½ White Onion, sliced
- 2 cloves Garlic, inced
- 1 tbsp Fresh Ginger, grated
- 1 tbsp Soy Sauce
- 14 ounces Bagged Coleslaw Mix
- 1 cup Carrots, shredded
- 8 ounces Mushrooms, sliced
- 1 tbsp Toasted Sesame Oil
- ⅓ cup Spring Onions, sliced
- 1 ½ cups Wonton Strips
- 1 ½ tbsp Sesame Seeds
Instructions
- In a Dutch oven or large pot, cook your ground pork and sliced white onion over medium-high heat for approximately 15 minutes.
- Stir frequently until the ground pork is fully cooked and broken up with a wooden spoon until it’s crumbled.
- Add in your garlic, grated ginger and soy sauce, mix well, and heat through. This should take no more than 3-5 minutes.
- Add in your bag of coleslaw mix, shredded carrots and sliced mushrooms. Mix and cook over medium heat for an additional 10 minutes or until all of your veggies have softened.
- Then, remove your pot from the heat and mix in your sesame oil until well blended.
- Spoon all of your mixture into a 9″ x 13″ baking dish and spread evenly. Then, sprinkle the top of your casserole with sesame seeds, sliced spring onions and wonton crisps.
- Bake in a 350° F oven for 15 minutes to heat the casserole through and to brown the wonton crisps.
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