There’s something so comforting about the flavors of an egg roll—savory, slightly crunchy, and packed with the perfect blend of seasonings. But let’s be honest: sometimes, we just don’t have the time (or patience) to roll and fry each one. That’s where this Egg Roll Stir Fry comes in! It takes all the deliciousness of a classic egg roll and transforms it into a quick, one-pan meal that’s both satisfying and easy to make.
This dish is perfect for busy weeknights when you want something wholesome but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile! You can serve it over rice, tuck it into lettuce wraps, or simply enjoy it as is. Whether you’re a fan of takeout flavors or just looking for a new go-to meal, this Egg Roll Stir Fry is sure to become a favorite in your home.
Why You’ll Love This Recipe
- Fast & Easy – Everything comes together in one pan in about 20 minutes.
- Healthier Alternative – No deep-frying here! You get all the flavors of an egg roll without the extra oil.
- Customizable – Add your favorite veggies or swap out proteins to make it your own.
- Meal Prep Friendly – It stores and reheats beautifully, making it perfect for leftovers.
Ingredients You’ll Need
- 1 pound ground beef
- 1 tablespoon sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, shredded
- 4 cups shredded cabbage (or coleslaw mix)
- ¼ cup soy sauce
- 1 teaspoon sriracha (optional, for spice)
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, sliced
How to Make Egg Roll Stir Fry
Step 1: Cook the Beef
Start by heating a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once fully cooked, drain any excess grease and set the beef aside.
Step 2: Sauté the Aromatics
In the same pan, add sesame oil and sauté the diced onion until it turns soft and translucent. Stir in the garlic and fresh ginger, cooking for another 30 seconds until fragrant.
Step 3: Add the Vegetables
Next, toss in the shredded carrots and cabbage. Stir everything together and cook for about 5 minutes, or until the vegetables are tender but still have a slight crunch. The cabbage will start to wilt, blending beautifully with the rest of the ingredients.
Step 4: Bring It All Together
Return the cooked beef to the pan, stirring it into the vegetable mixture. Pour in the soy sauce and sriracha (if using), making sure everything is well-coated. Let it cook for another 2-3 minutes, allowing the flavors to meld together.
Step 5: Garnish & Serve
Sprinkle sesame seeds and sliced green onions on top for added texture and flavor. Serve hot and enjoy as is, or pair it with rice or lettuce wraps for a complete meal.
Helpful Tips
- Use Pre-Shredded Veggies – To save time, grab a bag of coleslaw mix instead of shredding cabbage and carrots yourself.
- Add More Protein – You can mix in scrambled eggs or tofu for extra protein.
- Make It Low-Carb – Skip the rice and serve it in lettuce cups for a keto-friendly meal.
- Adjust the Spice Level – Add more sriracha or a pinch of red pepper flakes if you like it spicy.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (if using tamari instead of soy sauce)
Notes
- If you prefer a bit of crunch, don’t overcook the cabbage. Keeping it slightly crisp gives the dish a more traditional egg roll texture.
- Feel free to swap ground beef with ground turkey, chicken, or even shrimp for a different take on the dish.
- Leftovers can be used as a filling for wraps or even mixed into a salad for a fresh twist.
Nutritional Information (Per Serving)
- Calories: ~250
- Protein: ~20g
- Carbohydrates: ~10g
- Fat: ~15g
- Fiber: ~3g
(Note: These values are approximate and may vary depending on ingredient brands and portion sizes.)
Frequently Asked Questions
Can I Make This Ahead of Time?
Absolutely! This dish reheats wonderfully, making it great for meal prep. Just store it in an airtight container in the fridge and warm it up in a pan or microwave before serving.
What Can I Serve with Egg Roll Stir Fry?
This stir fry pairs well with rice, cauliflower rice, quinoa, or even wrapped in lettuce leaves for a fresh crunch.
Can I Freeze It?
Yes! Let it cool completely before storing it in an airtight container. It should last up to 2 months in the freezer. Thaw overnight in the fridge and reheat before serving.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Warm in a pan over medium heat or microwave in short bursts, stirring in between.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other quick and flavorful meals:
Conclusion
Egg Roll Stir Fry is the perfect meal when you’re craving the flavors of an egg roll but don’t want the extra work. It’s quick, easy, and packed with delicious ingredients that come together in no time. Whether you’re making it for a busy weeknight dinner or meal prepping for the week, this dish is sure to satisfy. Give it a try, and let me know how you like it!
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Egg Roll Stir Fry
Description
There’s something so comforting about the flavors of an egg roll—savory, slightly crunchy, and packed with the perfect blend of seasonings. But let’s be honest: sometimes, we just don’t have the time (or patience) to roll and fry each one. That’s where this Egg Roll Stir Fry comes in! It takes all the deliciousness of a classic egg roll and transforms it into a quick, one-pan meal that’s both satisfying and easy to make.
This dish is perfect for busy weeknights when you want something wholesome but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile! You can serve it over rice, tuck it into lettuce wraps, or simply enjoy it as is. Whether you’re a fan of takeout flavors or just looking for a new go-to meal, this Egg Roll Stir Fry is sure to become a favorite in your home.
Ingredients
- 1 pound ground beef
- 1 tablespoon sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, shredded
- 4 cups shredded cabbage (or coleslaw mix)
- ¼ cup soy sauce
- 1 teaspoon sriracha (optional, for spice)
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, sliced
Instructions
Start by heating a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once fully cooked, drain any excess grease and set the beef aside.
In the same pan, add sesame oil and sauté the diced onion until it turns soft and translucent. Stir in the garlic and fresh ginger, cooking for another 30 seconds until fragrant.
Next, toss in the shredded carrots and cabbage. Stir everything together and cook for about 5 minutes, or until the vegetables are tender but still have a slight crunch. The cabbage will start to wilt, blending beautifully with the rest of the ingredients.
Return the cooked beef to the pan, stirring it into the vegetable mixture. Pour in the soy sauce and sriracha (if using), making sure everything is well-coated. Let it cook for another 2-3 minutes, allowing the flavors to meld together.
Sprinkle sesame seeds and sliced green onions on top for added texture and flavor. Serve hot and enjoy as is, or pair it with rice or lettuce wraps for a complete meal.
Notes
- If you prefer a bit of crunch, don’t overcook the cabbage. Keeping it slightly crisp gives the dish a more traditional egg roll texture.
- Feel free to swap ground beef with ground turkey, chicken, or even shrimp for a different take on the dish.
- Leftovers can be used as a filling for wraps or even mixed into a salad for a fresh twist.