Egg Roll Stir Fry

A quick and healthy deconstructed egg roll stir fry that's packed with cabbage, carrots, ground meat, and bold Asian-inspired flavors. This recipe offers all the delicious taste of a classic egg roll without the effort and carbs from the wrapper, making it a perfect weeknight dinner or meal prep dish.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 25 minutes, this recipe is the ultimate time-saver.

• Healthy and Versatile: Low-carb and packed with veggies, it can be made with any ground meat or a plant-based alternative.

• Flavorful: With ingredients like soy sauce, sesame oil, ginger, and garlic, this dish offers an unmistakable Asian-inspired taste.

• Family-Friendly: This dish is hearty and savory, appealing even to picky eaters.

• Great for Meal Prep: It makes excellent leftovers for a quick and satisfying lunch.

Ingredients

1 pound ground meat (chicken, turkey)
2 tablespoons vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 medium head of green cabbage, thinly sliced
2 medium carrots, shredded
¼ cup soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
¼ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
Optional: sesame seeds, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.

2. Add the onion, garlic, and ginger to the skillet. Cook for 2-3 minutes until fragrant and the onion softens.

3. Stir in the sliced cabbage and shredded carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.

4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes (if using). Pour the sauce over the stir fry and mix well.

5. Cook for an additional 2 minutes to allow the flavors to meld together.

6. Remove from heat and garnish with green onions and sesame seeds. Serve hot as is or with steamed rice or cauliflower rice for a low-carb option.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cooking Time: 15 minutes

• Total Time: 25 minutes

Variations

• Vegetarian Option: Swap the ground meat for tofu, tempeh, or a plant-based ground meat alternative.

• Extra Veggies: Add bell peppers, mushrooms, or snap peas for added color and nutrients.

• Spicy Kick: Increase the red pepper flakes or add a drizzle of sriracha for more heat.

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

• Low-Calorie: Replace sesame oil with a lighter oil or reduce the amount used.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Warm the stir fry in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in 30-second intervals, stirring in between.

FAQs

Can I freeze Egg Roll Stir Fry?

Yes, you can freeze it! Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

What’s the best meat for this recipe?

Ground chicken, turkey, or pork all work well in this dish. Feel free to choose your favorite or what you have on hand.

Can I make this ahead of time?

Absolutely. This recipe is great for meal prep since the flavors deepen as it sits. Just store it properly and reheat before serving.

How do I make this dish lower in sodium?

Use low-sodium soy sauce and skip adding extra salt. You can also dilute the soy sauce slightly with water to reduce the sodium content.

What can I serve with Egg Roll Stir Fry?

It’s delicious on its own or paired with steamed rice, cauliflower rice, or even noodles for a more filling meal.

Can I use other vegetables in this stir fry?

Yes, you can add bell peppers, snap peas, mushrooms, or any other veggies you like. Just make sure to adjust the cooking time so everything stays crisp-tender.

Is this recipe spicy?

The recipe calls for crushed red pepper flakes, which can be omitted for a milder flavor. If you prefer more spice, you can add extra red pepper flakes or a drizzle of sriracha.

Can I use a different type of oil?

Yes, you can use oils like olive oil, avocado oil, or coconut oil as alternatives to vegetable oil, depending on your preferences.

Can I make this recipe without soy sauce?

You can use tamari or coconut aminos as a gluten-free alternative. Both offer a similar flavor profile.

How long will this stir fry keep in the fridge?

It will keep for up to 3 days when stored properly in an airtight container.

Conclusion

Egg Roll Stir Fry is a delicious, fuss-free way to enjoy the classic flavors of an egg roll without the wrappers. It’s healthy, versatile, and perfect for busy weeknights or meal prepping. With bold flavors and a satisfying mix of textures, this dish will quickly become a favorite in your dinner rotation. Enjoy it hot and fresh or as tasty leftovers the next day!

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Egg Roll Stir Fry

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This Egg Roll Stir Fry recipe offers a quick, healthy, and low-carb alternative to traditional egg rolls. Packed with flavorful ingredients like ground meat, cabbage, carrots, soy sauce, sesame oil, and a touch of ginger, this stir fry delivers all the delicious taste of a classic egg roll without the wrapper. Perfect for a weeknight dinner, meal prep, or a family-friendly meal, this dish is customizable with various ground meats or plant-based options. Ready in just 25 minutes, it's the ultimate time-saving recipe!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

1 pound ground meat (chicken, turkey )

2 tablespoons vegetable oil

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon grated ginger

1 medium head of green cabbage, thinly sliced

2 medium carrots, shredded

¼ cup soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

¼ teaspoon crushed red pepper flakes (optional)

2 green onions, sliced (for garnish)

Optional: sesame seeds, for garnish

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Instructions

1. Cook the Ground Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.

2. Add Onion, Garlic, and Ginger: Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes, stirring occasionally, until the onion softens and the mixture becomes fragrant.

3. Cook the Veggies: Stir in the sliced cabbage and shredded carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender but still slightly crisp.

4. Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes (if using).

5. Combine and Cook: Pour the sauce over the stir fry and mix well. Cook for an additional 2 minutes to allow the flavors to meld.

6. Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot, as is or with steamed rice or cauliflower rice for a low-carb option.

Notes

• Vegetarian Option: Substitute the ground meat with tofu, tempeh, or plant-based ground meat alternatives.

• Extra Veggies: Add bell peppers, mushrooms, or snap peas for extra color and nutrients.

• Spicy Kick: Increase the red pepper flakes or drizzle sriracha sauce for extra heat.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.