Egg Roll Stir Fry (Printable Version)
All the egg roll flavors, sautéed into a quick one-pan dinner without the wrap. Ideal for healthy weeknight meals.
# What You'll Need:
→ Oils & Protein
01 -
2 tbsp vegetable oil
02 -
1 lb ground chicken, pork, or turkey
→ Veggies
03 -
1 medium cabbage, sliced thin
04 -
2 carrots, shredded
05 -
2 medium green onions, chopped
06 -
3 minced garlic cloves
07 -
1 tsp ginger, grated
08 -
1 onion, diced
→ Seasonings & Sauces
09 -
1/4 cup soy sauce
10 -
1 tsp rice vinegar
11 -
1 tbsp sesame oil
12 -
Optional: sesame seeds for sprinkling
13 -
Optional: 1/4 tsp crushed red pepper flakes
# Steps to Follow:
01 -
Warm up the oil in a large pan on medium-high. Toss in your ground meat and stir until it's no longer pink and crumbled. Drain any excess grease from the pan.
02 -
Add the ginger, garlic, and onion to the pan. Let them cook for a couple of minutes until they smell amazing and the onion becomes soft.
03 -
Mix in the carrots and cabbage with everything else in the skillet. Stir regularly for around 5–7 minutes until the veggies are tender-crisp.
04 -
In a small bowl, mix together soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Pour this sauce over the stir-fried mixture, and blend well.
05 -
Let everything cook for 2 more minutes to bring the flavors together. Turn off the stove, and sprinkle with sesame seeds and green onion before serving.
# Additional Notes:
01 -
Swap out the meat for tofu or tempeh to make it meat-free
02 -
Add bell peppers, snap peas, or mushrooms to pack in extra variety
03 -
Keep extras in a sealed container in the fridge for up to 3 days