Egg Roll Stir Fry (Printable Version)
A low-carb twist on egg rolls, combining ground meat, veggies, and savory sauce—delicious without the crispy wrapper.
# What You'll Need:
→ Key Components
01 -
1 medium head of cabbage, sliced thinly
02 -
2 medium carrots, grated
03 -
1 pound of ground meat (choose chicken, turkey, or pork)
04 -
2 green onions, chopped (for topping)
05 -
Optional: sesame seeds, to sprinkle on top
06 -
2 tablespoons cooking oil (like vegetable oil)
07 -
1 teaspoon grated ginger
08 -
¼ cup soy sauce
09 -
1 medium onion, diced
10 -
1 tablespoon sesame oil
11 -
3 garlic cloves, finely chopped
12 -
1 teaspoon rice vinegar
13 -
A pinch of crushed red pepper (add if you like a kick)
# Steps to Follow:
01 -
Warm up the vegetable oil in a large pan or wok over medium heat. Toss in the ground meat and stir as it browns and cooks through. Use a spoon to break it into small bits. Once done, drain any fat.
02 -
Add the garlic, diced onion, and grated ginger into the pan. Stir them for a couple of minutes until the onion softens and smells amazing.
03 -
Throw in the shredded carrots and cabbage. Keep stirring every so often, cooking for about 5 minutes until they get tender but aren’t mushy.
04 -
In a smaller dish, blend together the soy sauce, sesame oil, rice vinegar, and red pepper flakes if you want some heat. Pour this mix over the pan and stir everything together thoroughly.
05 -
Let it all cook together for another minute or two before turning off the heat. Sprinkle with green onions and sesame seeds if you’d like. Serve warm, maybe with rice or a healthier option like cauliflower rice.
# Additional Notes:
01 -
Swap out the meat for tofu or tempeh if you want a vegetarian dish.
02 -
Want more variety? Toss in mushrooms, snap peas, or bell peppers.
03 -
Gluten-free? Use tamari or coconut aminos instead of soy sauce.
04 -
Freeze any extras in a sealed container for up to 3 months. Reheat them after they defrost in the fridge overnight.