Here’s a quick and delicious Egg Roll Stir Fry recipe that captures all the flavors of an egg roll without the deep frying:
🥢 Egg Roll Stir Fry
🛒 Ingredients (Serves 2–4)
- 1 lb (450 g) ground pork, chicken, or turkey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 3 green onions, sliced
- 2–3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp rice vinegar (optional)
- 1–2 tsp sriracha or chili sauce (optional, for spice)
- 1 tbsp vegetable oil for cooking
👩🍳 Instructions
- Cook protein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground meat and cook until browned. Drain excess fat if necessary.
- Add aromatics: Stir in garlic and ginger. Cook 1–2 minutes until fragrant.
- Add vegetables: Toss in cabbage, carrots, and bell pepper. Stir-fry 5–7 minutes until vegetables are tender-crisp.
- Flavor: Add soy sauce, sesame oil, rice vinegar, and sriracha (if using). Stir well to combine.
- Finish: Stir in green onions and cook 1–2 more minutes.
- Serve: Over steamed rice or noodles, or enjoy on its own for a low-carb meal.
🍴 Tips
- For a vegetarian version, replace meat with tofu or tempeh.
- Add bean sprouts at the end for extra crunch.
- Toasted sesame seeds or a drizzle of hoisin sauce make a great garnish.
- For more authentic egg roll flavor, try adding a little water chestnuts or bamboo shoots.
I can also give a one-pan, 15-minute version that’s perfect for busy weeknights while keeping all the classic egg roll flavors. Do you want me to do that?
