This Egg Roll Stir Fry takes all the bold flavors of your favorite Chinese takeout egg roll and turns them into a quick, healthy skillet meal—minus the wrapper!
Loaded with lean protein, crunchy cabbage, and savory garlic-ginger sauce, it’s the perfect 20-minute dinner for busy weeknights.
Why You’ll Love Egg Roll Stir Fry
One-Pan Wonder: Minimal cleanup.
Ready in 20 Minutes: Quick and satisfying.
Low-Carb & Keto-Friendly: No wrapper, no guilt.
Packed with Veggies: Cabbage, carrots, onions, and more.
Customizable: Choose your favorite protein.
What You’ll Need (Ingredient Highlights)
Ground Pork or Turkey: Traditional filling base.
Coleslaw Mix or Shredded Cabbage & Carrots: All the crunch without the hassle.
Garlic & Ginger: Bold aromatics that make it pop.
Soy Sauce or Coconut Aminos: Salty, umami depth.
Sesame Oil: For that nutty finishing touch.
Green Onions: Fresh flavor boost at the end.
Pro Tips Before You Start
Use a Large Skillet or Wok: You need space to stir-fry properly.
Don’t Overcook the Veggies: Keep them tender-crisp.
Cook Protein First: Then remove and add back in at the end.
Finish with Freshness: Green onions and sesame oil go last.
Double the Batch: Great for meal prep!
How to Make Egg Roll Stir Fry
Step 1: Cook the Protein
Heat a large skillet over medium-high heat.
Add ground pork or turkey and cook until browned.
Remove from skillet and set aside.
Step 2: Sauté Aromatics
Add a little oil to the same skillet.
Cook garlic and ginger until fragrant, about 30 seconds.
Step 3: Stir-Fry the Vegetables
Add coleslaw mix (or shredded cabbage and carrots) to the pan.
Stir-fry for 4–5 minutes until slightly softened but still crisp.
Step 4: Combine Everything
Return the cooked protein to the skillet.
Stir in soy sauce and a drizzle of sesame oil.
Toss everything together to coat evenly.
Step 5: Garnish and Serve
Top with chopped green onions and extra sesame seeds or hot sauce if desired.
Serve warm.
What to Serve It With
Steamed jasmine or brown rice
Cauliflower rice for a low-carb meal
Lettuce cups for a fun, crunchy wrap
A fried egg on top for extra richness
Variations / Substitutions
Use Chicken or Beef: Swap in your favorite ground meat.
Make it Spicy: Add sriracha or crushed red pepper flakes.
Go Vegetarian: Use tofu or tempeh.
Add Mushrooms: For extra umami.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: In a skillet over medium heat or microwave until warmed.
Freezer: Freeze in individual portions for up to 2 months.
FAQs
Can I use a pre-cut coleslaw mix?
Absolutely—it saves time and still delivers crunch.
Is this recipe keto-friendly?
Yes, as long as you skip the rice and choose low-carb soy sauce alternatives.
Can I add eggs to this?
Sure! Scramble an egg into the skillet just before serving.
What if I don’t have sesame oil?
You can skip it, but it adds a nice toasted flavor.
Is this freezer-friendly?
Yes, though veggies may soften slightly when thawed.
Final Thoughts
Egg Roll Stir Fry is the ultimate weeknight dinner—fast, flavorful, and incredibly satisfying.
It delivers all the comfort of your favorite takeout egg roll in a lighter, easier-to-make form.
Once you try it, it’ll be on regular rotation!
Egg Roll Stir Fry
Ingredients
- 1 lb ground pork or turkey
- 4 cups coleslaw mix or 2 cups shredded cabbage + 1 cup carrots
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce or coconut aminos
- 1 tsp sesame oil
- 2 green onions chopped
- Optional toppings: sesame seeds hot sauce
Instructions
- Cook ground meat in large skillet until browned. Set aside.
- Sauté garlic and ginger until fragrant.
- Add coleslaw mix and cook 4–5 minutes until crisp-tender.
- Return meat to skillet. Stir in soy sauce and sesame oil.
- Toss to coat, top with green onions, and serve hot.
