Chicken Egg Roll Casserole

Chicken Egg Roll Casserole–an easy one-pot dinner made with ground chicken, cabbage, rice, ginger and garlic, then topped with crunchy wonton strips. Make it fast in the Instant Pot.

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Chicken Egg Roll Casserole

This is basically a chicken egg roll turned into an easy one-pot dinner! You get the ground chicken, cabbage, garlic and ginger flavors along with rice to make it filling enough for a complete meal. I especially loved the crunchy wonton strips on top. They give you that egg roll crunch without having to fry anything. Plus everything cooks together in the Instant Pot, which cooks it quickly and clean up is easy.

Ingredients/Substitution Ideas

• Ground chicken–ground turkey or ground pork would also work well.
• Kosher salt
• Black pepper
• Garlic powder
• Chicken broth–or water and Better than Bouillon chicken base
• Low sodium soy sauce–or tamari
• Sesame oil
• Garlic cloves–fresh or jarred
• Fresh grated gingerroot–or 1 tsp ground ginger
• Converted rice–or jasmine rice
• Cabbage–a bag of coleslaw mix works great
• Seasoned rice vinegar–regular rice vinegar can be used
• Wonton strips–or crunchy chow mein noodles

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the ground chicken and break it up. Stir in the salt, pepper and garlic powder. Cook until no longer pink.

Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in soy sauce, sesame oil, garlic cloves and ginger. Sprinkle in the rice and dump cabbage over the top, don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the vinegar. Serve topped with wonton strips. Optional toppings are green onion and sriracha.

Notes/Tips

• Don’t stir after adding the rice and cabbage. Sprinkle the rice evenly over the liquid and add the cabbage on top. Keeping everything layered helps prevent the Instant Pot from giving you a burn notice.
• Save the vinegar for the end. Stirring in the seasoned rice vinegar after pressure cooking gives the finished dish a brighter flavor.
• Make prep even faster. Use a bag of shredded coleslaw mix instead of chopping cabbage yourself.
• Add extra veggies. Shredded carrots or mushrooms would fit the flavors well.
• Crunchy topping! The wonton strips add a really nice texture contrast to the soft rice, chicken and cabbage. Add them to individual bowls just before serving so they stay crisp.
• What to serve with it: This really works as a complete meal on its own, but you could serve it with potstickers, edamame, cucumber salad or steamed broccoli.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the wonton strips separately so they don’t get soggy.
• Instant Pot: I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Freeze your ginger: Fresh ginger freezes really well! I like to keep it in the freezer and grate it straight from frozen whenever a recipe calls for fresh ginger. There’s no need to thaw it first, and it lasts much longer than keeping it in the fridge. I usually wrap it in foil or put it in a Ziplock bag. Other recipes you can make with ginger are Tropical Island Chicken and Instant Pot Cupbop Korean Beef.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.