Oven Baked Egg Roll Pasta
Why You’ll Love This Egg Roll Pasta
This easy egg roll pasta recipe is the ultimate comfort food fusion—bringing together the bold flavors of your favorite takeout egg rolls with the simplicity of a baked pasta dish.
Benefits:
- Quick & easy dinner recipe (only 4 ingredients!)
- Perfect for meal prep – reheats beautifully
- Budget-friendly family meal
- Minimal prep & oven-baked convenience
- Packed with protein and veggies
Ingredients (Serves 6)
- 12 oz dry pasta (rotini, penne, or short pasta)
- 1 lb ground chicken or ground turkey (replaces beef for a lighter option)
- 1 bag (14–16 oz) coleslaw mix (cabbage + carrots)
- 1 ¼ cups teriyaki or stir-fry sauce (soy-based)
How to Make Egg Roll Pasta (Step-by-Step)
- Preheat oven to 190°C (375°F) and grease a casserole dish.
- Cook pasta in salted boiling water until slightly undercooked (al dente). Drain and set aside.
- Brown the ground chicken or turkey in a skillet over medium-high heat until fully cooked. Drain excess fat if needed.
- Add sauce to the cooked meat and simmer for 1–2 minutes until well coated.
- Combine pasta & meat mixture in the casserole dish and mix well.
- Add coleslaw mix on top and gently combine, leaving some on the surface for texture.
- Bake covered for 15 minutes.
- Uncover, stir, and bake again for 10–15 minutes until the cabbage is tender with slightly crispy edges.
- Rest for 5 minutes, then serve hot.
Serving Ideas
- Steamed broccoli or green beans
- Cucumber salad with vinegar dressing
- Toppings: green onions, sriracha, crispy wonton strips
Pro Tips & Variations
- Swap meat with ground beef if you prefer a richer flavor
- Add bell peppers, mushrooms, or extra carrots for more veggies
- Make it spicy with chili garlic sauce or sriracha
- Top with crispy noodles for extra crunch
Storage & Meal Prep
- Store in the fridge for 3–4 days
- Reheat with a splash of water or extra sauce
- Perfect for easy meal prep lunches
