Description
This Egg Roll Stir Fry packs all the bold flavors of a classic egg roll—without the wrapper! A quick, one-pan meal filled with savory ground meat, crunchy cabbage, and a rich umami sauce, this dish is perfect for busy weeknights. Healthy, satisfying, and easily customizable!
Ingredients
Scale
The Flavor Symphony:
- 1 pound ground meat (chicken, turkey, or pork)
- 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
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Optional: sesame seeds, for garnish
Instructions
- Heat & Brown the Meat – Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté the Aromatics – Stir in the chopped onion, garlic, and grated ginger. Cook for 2–3 minutes until fragrant and the onion softens.
- Stir-Fry the Vegetables – Add the sliced cabbage and shredded carrots. Stir-fry for 5–7 minutes until the vegetables are tender yet crisp.
- Mix the Sauce – In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using).
- Combine & Finish – Pour the sauce over the stir fry and mix well. Cook for an additional 2 minutes to let the flavors meld.
- Garnish & Serve – Remove from heat and garnish with green onions and sesame seeds. Serve hot as is, or pair with steamed rice or cauliflower rice for a low-carb option.
Notes
- Gluten-Free? – Use tamari or coconut aminos instead of soy sauce.
- Make it Vegetarian – Swap the meat for crumbled tofu or tempeh.
- Spice it Up – Add sriracha or extra red pepper flakes for more heat.
- Storage Tip – Keeps well in the fridge for up to 3 days. Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired