Egg Roll Lasagna
We had some fun in the kitchen and it turned out delicious so we just had to share this because no one’s created it yet! With some leftover egg roll meat mix, we created an Asian style “lasagna” that is so delicious and unique. It’s definitely a less greasy and baked version of popular egg rolls.
What is Egg Roll Lasagna?
It’s an original recipe we created by baking all the components of making egg rolls, but without the deep frying. We layer the Asian egg roll meat mix with egg roll wrappers to create a lasagna-style concept. The only non-traditional ingredient we added was the cheese. The result? It was so fabulous and delicious. There’s so many more possibilities and variations we’re working on. We also have a layered soup dumpling Lasagna recipe to try.
Video: Egg Roll Lasagna Recipe
Tips on Making our Layered Egg Roll Lasagna
- If you can’t find the regular egg roll wrappers, you can use smaller wonton or dumpling wrappers. Just dip them in the water and follow the recipe. But place the smaller wrappers side by side to create one big wrapper.
- Traditionally our egg roll recipe uses ground pork, but choose what ever ground meat you like.
- Make it vegetarian: you can use plant based ground meat and vegan cheese.
- You can add some marinara or tomato sauce if you like it saucy like traditional Italian lasagna. There are no rules, just enjoy it!
- All the egg roll lasagna recipe details are below are in the recipe box.
Egg Roll Lasagna
Ingredients
- 4 egg roll wrappers (approx. 7”x7” sized)
- bowl of cold water , for dipping egg roll wrappers
- 1 teaspoon cooking oil
- 1 pound ground pork (or any preferred ground meat)
- 2 cups finely chopped cabbage
- 1/4 cup shredded carrot
- 3 stalks green onions , sliced
- 2 Tablespoons soy sauce or fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 2 cups shredded cheddar cheese , or cheese of choice
- chopped cilantro, sliced green onions, chili crunch or any hot sauce , optional for toppings
Equipment
- 8”x8” baking dish
Instructions
- Pre-heat oven to 375°F/190°C. Oil bottom of the baking dish with the 1 teaspoon of oil.
- Finely chop the cabbage, carrot and green onions.
- Combine 1 pound ground pork, 2 Tablespoons soy sauce or fish sauce, 2 teaspoons sesame oil, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground black pepper.
- Add the chopped vegetables to the meat and mix together all the filling ingredients.
- Quickly dip an egg roll wrapper in a bowl of cold water. Do this one at a time as you layer the fillings.
- Lay the first wet wrapper at the base of a 8×8-inch square baking dish.
- Add 1/3 the meat mixture and spread over the wrapper.
- Sprinkle 1/4 of the cheddar cheese over the meat.
- Dip another wrapper in water and lay over the meat/cheese layer.
- Spread another 1/3 of the meat mix over the wrapper. Sprinkle another 1/4 of the cheese over the meat. Repeat for another layer of wrapper, meat, and cheese. You should have 3 layers of meat and 4 layers of wrappers.
- Sprinkle the remaining cheese over the last wrapper.
- Pour about 1/2 cup of water over the lasagna. If water is collecting on top of the wrapper, press the edges so the water seeps below the wrapper.
- Cover the baking dish with foil. Bake covered at 375°F/190°C for 30 minutes. Uncover the egg roll lasagna.
- Continue to bake uncovered at 375°F/190°C for another 10 minutes.
- Served topped with cilantro, green onions, chili crunch or hot sauce.
Video
Nutrition Information per Serving
Freezing Leftovers
Sure, this is something you can freeze. But before re-heating it in the microwave you should make sure it thaws completely. There will be some moisture that releases during thawing but it’ll just make the wrappers nice and soft, not dry.
Enjoy more recipes:
Here’s more Asian inspired egg roll recipes or lasagna recipes. Hope you enjoy these and let us know in the comments if you enjoyed them!
