Egg Roll Lasagna

Jim Romanoff Cooking Healthy W-S Journal Holds up well when placed frozen in the oven and reheated. Egg-roll wrappers can be found in the produce or Asian section of most supermarkets. Allow lasagna to cool completely after baking; then cover tightly with foil and plastic wrap and keep refrigerated for up to three days or up to three months in the freezer. To reheat, remove plastic but not foil. Place in a 375 degree oven until casserole bubbles at the edges and is heated through to the center: about 20 minutes if refrigerated or 1 hour if frozen.

Yield: 6 servings ( Serving Size: servings )
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Layer: 20 Minutes


  • 2 cup(s) chopped scallions (about 2 bunches)
  • 2 cup(s) coarsely chopped mushrooms
  • 1 16-oz. package(s) coleslaw mix (shredded cabbage)
  • 1 tablespoon(s) cornstarch
  • 8 egg-roll wrappers
  • 2 tablespoon(s) finely chopped fresh ginger
  • 2 tablespoon(s) finely chopped garlic
  • 1 cup(s) grated carrots
  • 1/2 cup(s) plus 1 tablespoon hoisin sauce, divided
  • 1 tablespoon(s) rice wine vinegar
  • 2 teaspoon(s) sesame seeds (toasted 5 minutes in a dry skillet)
  • 1 pound(s) skinless, chicken thighs, cut into 1/2-inch cubes
  • 2 teaspoon(s) toasted sesame oil
  • 2 tablespoon(s) water


  1. 1. Preheat oven to 400 degrees. Coat a 7-by-11-inch (or similar 2-quart baking dish) with cooking spray. In a small bowl, mix the cornstarch with the water, then set aside.
  2. 2. In a large nonstick skillet, heat the sesame oil over high. Add the scallions, ginger and garlic and cook, stirring constantly, until fragrant, about 2 minutes.
  3. 3. Add chicken, mushrooms and carrots. Cook until the vegetables begin to soften, about 4 minutes. Add the coleslaw mix and vinegar and cook, stirring constantly, until cabbage begins to wilt and become translucent, about 4 minutes. Push mixture to the edge of the skillet.
  4. 4. Stir cornstarch mixture to recombine and pour into the center of the skillet. Stir into the vegetables thoroughly, then cook for about 1 minute. Transfer the mixture to a bowl. Stir in 1/2 cup hoisin sauce.
  5. 5. Place 2 egg-roll wrappers over the bottom of prepared baking dish. Spread with a third of the vegetable mixture (about 2 cups). Cover with 2 more egg-roll wrappers, then spread with half of the remaining filling. Top with 2 more egg-roll wrappers, then spread with remaining filling over them. Top with the two remaining wrappers.
  6. 6. Spray a piece of foil with nonstick cooking spray and tightly cover the dish. Bake for 20 minutes. Uncover and brush with the remaining 1 tablespoon hoisin sauce. Sprinkle with toasted sesame seeds. Replace the foil and bake for 10 minutes more, or until casserole bubbles at the edges and is heated through to the center. Serve, or let cool completely before storing.
June 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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