Egg Roll Casserole

In a large skillet over medium-high heat, brown the ground pork. Season with salt and 1 tsp of ground ginger.

Stir in sesame oil, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Continue cooking until the sauce has reduced, about 2-3 minutes.

Add the shredded cabbage, shredded carrots, and 1/2 cup of sliced scallions to the skillet. Cook, stirring frequently, until the cabbage begins to wilt. Remove from heat.

Preheat your oven to 375°F (190°C). Brush a 9x13 inch baking dish with melted butter.

Create the bottom layer by placing 3 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.

Spread half of the pork and vegetable mixture evenly over the phyllo dough.

Add another layer of 3 phyllo sheets, brushing each with butter, then top with the remaining pork mixture.

Finish with a final 3 layers of phyllo dough, brushing each sheet and the top with the remaining melted butter.

Using a sharp knife, score the top layers of phyllo into diamond shapes or squares.

Bake for about 30 minutes, or until the top is golden brown and crispy.

While the casserole bakes, prepare the sauce. In a small bowl, whisk together apricot jam, water, chili powder, 2 tbsp rice vinegar, 2 tbsp soy sauce, garlic powder, and 1/2 tsp ground ginger until well combined.

Once baked, remove the casserole from the oven and drizzle half of the sauce over the top.

Serve immediately, garnishing with additional sliced scallions if desired. Serve the remaining sauce on the side for dipping.