This Classic Egg Roll Stir Fry

Introduction

If you love the savory, crispy flavors of classic egg rolls but want a lighter, faster,
and healthier version, this Egg Roll Stir Fry is the perfect dish! Packed with ground meat,
crunchy cabbage, fresh veggies, and a soy-based sauce, this recipe captures all the flavors of an egg roll—without the deep frying.
It’s quick to make, low-carb, and perfect for a weeknight meal.

Ingredients

• 1 lb (450 g) ground pork, chicken, or turkey
• 2 tbsp sesame oil (divided)
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 medium carrot, julienned or shredded
• 1 small green cabbage (about 4 cups), shredded
• 1 cup shredded purple cabbage (optional, for color)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1 tbsp sriracha or chili paste (optional, for heat)
• 2 green onions, sliced
• Sesame seeds, for garnish

Instructions

1. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
2. Add the ground meat and cook until browned, breaking it up into small pieces. Drain excess fat if needed.
3. Stir in garlic, onion, and ginger. Cook for 2–3 minutes until fragrant.
4. Add carrots and cabbage. Stir-fry for 5–6 minutes until vegetables are tender but still slightly crisp.
5. Pour in soy sauce, rice vinegar, and sriracha (if using). Mix well to coat everything evenly.
6. Drizzle with the remaining sesame oil, then toss in green onions.
7. Remove from heat, sprinkle with sesame seeds, and serve warm.

Description

This Classic Egg Roll Stir Fry combines the delicious filling of an egg roll with the ease of a one-pan stir fry.
It’s savory, crunchy, and full of umami flavor, with just the right balance of fresh veggies and seasoned meat.
Best of all, it’s healthy, customizable, and ready in less than 30 minutes.

Tips

Correction

Enjoy