If you love the flavors of a crispy, savory egg roll but want something quicker, easier, and healthier, this Egg Roll Stir Fry is about to be your new go-to recipe. It’s got all the deliciousness of an egg roll—savory ground meat, crunchy cabbage, and that irresistible umami-packed sauce—but without the deep-fried wrapper. Plus, it’s a one-pan meal that comes together in under 30 minutes.
This dish is perfect if you’re looking for a low-carb meal, but it’s also fantastic served over rice for a more filling option. Whether you’re meal-prepping for the week or just need a fast and flavorful dinner, this stir fry is a total winner.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- One-Pan Meal: Less mess, more flavor.
- Customizable: Works with different proteins and spice levels.
- Healthy & Nutritious: Low-carb, packed with veggies, and full of flavor.
Let’s get cooking!
Ingredients You’ll Need
Before we jump into the cooking steps, let’s break down what you’ll need for this egg roll stir fry. Most of these ingredients are pantry staples, so you might already have them on hand.
For the Stir Fry:
- Ground meat: Pork is the most traditional option, but you can swap it out for ground chicken or turkey.
- Vegetable oil: Optional, depending on the fat content of your meat.
- Garlic & ginger: The ultimate flavor boosters. Fresh is best!
- Onion: Adds a subtle sweetness and depth.
- Cabbage & carrots: These give the dish its signature crunch and color.
For the Sauce:
- Soy sauce (or tamari): Adds a deep, salty umami flavor.
- Sesame oil: A little goes a long way for that classic nutty taste.
- Rice vinegar: Balances the flavors with a hint of acidity.
- Chili paste or sriracha (optional): If you like a little heat, this is a must!
For Garnish:
- Green onions: A fresh, mild onion flavor.
- Sesame seeds (optional): Adds a subtle crunch.
Now that we have everything ready, let’s start cooking!
Step 1: Cook the Meat
Start by heating a large skillet or wok over medium-high heat. If you’re using pork, you likely won’t need extra oil since it has enough fat to cook in its own juices. If using leaner meats like chicken or turkey, add about 2 tablespoons of vegetable oil to prevent sticking.
Once the pan is hot, add the ground meat and cook for about 5–7 minutes, breaking it up with a spatula. The goal is to get it nice and browned, which adds extra flavor to the dish. Once fully cooked, drain any excess fat if necessary and transfer the meat to a separate plate.
Step 2: Sauté the Aromatics
In the same skillet, add a little more oil if needed, then toss in the minced garlic, grated ginger, and sliced onion. Cook for about 2–3 minutes, stirring frequently, until the onion starts to soften and everything smells amazing.
These aromatics are key to building the rich, deep flavors in this dish. The garlic and ginger add warmth, while the onion brings just the right amount of sweetness to balance it all out.
Step 3: Cook the Vegetables
Now that the aromatics have had time to release their flavors, it’s time to add the veggies. Toss in the shredded cabbage and julienned carrots, stirring well to combine them with the garlic, ginger, and onion.
Cook the vegetables for 5–7 minutes, stirring frequently. The goal here is to soften them slightly while still keeping a bit of crunch—just like the filling of a classic egg roll. If you prefer softer vegetables, you can cook them a little longer, but be careful not to overdo it, or they’ll become mushy.
One of the best things about this recipe is how adaptable it is. If you want to add more veggies, this is the perfect time. Bell peppers, mushrooms, or even bean sprouts would all work well in this stir fry.
Step 4: Bring Everything Together
Once the vegetables are cooked to your liking, return the browned ground meat to the skillet. Stir everything together, making sure the meat and veggies are evenly distributed.
Now, it’s time for the sauce—the element that ties everything together. Pour in the soy sauce, sesame oil, rice vinegar, and chili paste (if using). Stir well, making sure every bite is coated in that savory, slightly tangy, and perfectly seasoned sauce.
Let everything cook for another 2–3 minutes, allowing the flavors to meld together. Taste the stir fry and adjust the seasoning if needed. If you like it saltier, add a splash more soy sauce. If you want more heat, drizzle in extra chili paste or sriracha.
Step 5: Garnish and Serve
Once everything is cooked and well combined, remove the skillet from heat. Sprinkle sliced green onions and sesame seeds over the top for a fresh, slightly nutty finish. If you love a bit of crunch, you can also top it with crushed peanuts or crispy fried shallots.
Now, all that’s left to do is serve! This egg roll stir fry is delicious on its own for a low-carb, keto-friendly meal, but if you want something more filling, serve it over:
- Steamed white or brown rice
- Cauliflower rice for a low-carb option
- Quinoa for extra protein and fiber
This dish reheats beautifully, making it great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in a skillet or microwave before serving.
Frequently Asked Questions
Making Egg Roll Stir Fry is simple, but you might have a few questions before getting started. Here are some common ones to help you out.
1. Can I make this recipe vegetarian?
Yes! You can substitute the ground meat with crumbled tofu, tempeh, or a plant-based meat alternative. Just be sure to cook the tofu until it’s golden and slightly crispy before adding it back to the pan.
2. What’s the best type of cabbage to use?
Green cabbage works best because it holds its texture well when cooked. However, Napa cabbage or even purple cabbage can be used for a slightly different flavor and texture.
3. Can I make this ahead of time?
Absolutely! This stir fry is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through.
4. Can I freeze Egg Roll Stir Fry?
While you can freeze it, the texture of the cabbage may become softer when thawed. If you don’t mind a slight change in texture, freeze portions in airtight containers for up to 2 months, and reheat in a skillet for the best results.
5. What can I serve with this dish?
If you want a more filling meal, serve this stir fry over steamed rice, quinoa, or cauliflower rice. You can also wrap it in lettuce cups for a fresh, crunchy twist.
6. How can I make this dish spicier?
For extra heat, add more chili paste, sriracha, or a sprinkle of crushed red pepper flakes. You can also drizzle on some hot sauce before serving.
7. Can I use pre-shredded coleslaw mix instead of fresh cabbage?
Yes! Pre-shredded coleslaw mix is a great time-saver. Just make sure to check the package size so you use about 4 cups for the right balance of flavors.
Final Thoughts
Egg Roll Stir Fry is one of those meals that proves you don’t need complicated ingredients or a ton of time to create something incredibly delicious. It’s quick, packed with flavor, and completely customizable to suit your taste. Whether you’re looking for a low-carb dinner, a meal prep option, or just an easy weeknight recipe, this stir fry is a great choice.
Give this recipe a try and let me know how you liked it! Did you add any fun twists or extra ingredients? Share your experience in the comments—I’d love to hear from you!
Print
Egg Roll Stir Fry
Description
This Egg Roll Stir Fry brings all the flavors of a classic egg roll without the wrapper. It’s a quick, one-pan meal packed with savory ground meat, crisp-tender veggies, and a flavorful sauce. Perfect for a low-carb meal or served with rice for extra heartiness.
Ingredients
For the Stir Fry:
- 1 lb ground pork, chicken, or turkey
- 2 tablespoons vegetable oil (optional if using lean meat)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 small onion, thinly sliced
- 4 cups green cabbage, shredded
- 2 medium carrots, julienned or grated
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or sriracha (optional, for heat)
- Salt and black pepper, to taste
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
Heat a large skillet or wok over medium-high heat. Add the ground pork (or your preferred protein) and cook for 5–7 minutes, breaking it apart with a spatula, until browned and fully cooked. Drain any excess fat if needed and set the cooked meat aside.
In the same skillet, add the vegetable oil (if necessary), followed by the garlic, ginger, and onion. Sauté for 2–3 minutes, or until fragrant and the onion begins to soften.
Stir in the shredded cabbage and carrots. Cook for 5–7 minutes, stirring frequently, until the vegetables are tender but still have a slight crunch.
Return the cooked meat to the skillet with the vegetables. Add the soy sauce, sesame oil, rice vinegar, and chili paste (if using). Stir well to combine. Taste and adjust seasoning with salt and black pepper as needed.
Remove from heat and garnish with green onions and sesame seeds. Serve immediately on its own for a low-carb option or with steamed rice or cauliflower rice.
Notes
- For a vegetarian version, substitute the meat with crumbled tofu or plant-based ground meat.
- If you like extra crunch, top with crushed peanuts or fried shallots before serving.
- Leftovers store well in the fridge for up to 3 days and reheat easily in a skillet or microwave.
