Egg Roll Stir Fry is essentially all the delicious filling of an egg roll (cabbage, pork, carrots, seasonings) sautéed in a pan and served as a low-carb, quick, and deconstructed meal. It has all the flavor without the hassle of deep-frying.
Here is a comprehensive guide to making the perfect Egg Roll Stir Fry, including a classic recipe and some tasty variations.
The Classic Egg Roll Stir Fry Recipe
This recipe is savory, satisfying, and comes together in under 30 minutes.
Ingredients (Serves 4)
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1 tbsp sesame oil (or avocado/vegetable oil)
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1 lb ground pork (or ground chicken, turkey, or beef)
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1 small yellow or white onion, diced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
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1 (14 oz) bag coleslaw mix (shredded cabbage and carrots) – This is the ultimate shortcut!
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3 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
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1 tbsp rice vinegar
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2 tsp sriracha or chili garlic sauce (optional, for heat)
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1 tsp toasted sesame oil (for finishing)
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2 green onions, sliced (for garnish)
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Salt and white pepper to taste
Instructions
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Brown the Meat: Heat the 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it’s nicely browned and cooked through (about 5-7 minutes). If there’s a lot of excess grease, you can drain it, but leaving a little adds flavor.
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Sauté the Aromatics: Add the diced onion to the pork and cook for 2-3 minutes until it begins to soften. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant.
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Add the Slaw: Dump the entire bag of coleslaw mix into the skillet. It will seem like a mountain, but it wilts down significantly! Stir to combine everything.
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Cook the Cabbage: Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir-fry for 5-7 minutes, stirring frequently, until the cabbage is wilted to your desired tenderness. Some like it with a little bit of crunch, others prefer it very soft.
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Finish and Serve: Turn off the heat. Drizzle with the remaining 1 teaspoon of toasted sesame oil and stir. Taste and adjust seasoning with a pinch of salt or white pepper. Garnish generously with fresh sliced green onions.
How to Serve It
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As a Low-Carb Bowl: Enjoy it on its own.
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Over Rice: Serve it over steamed white rice, brown rice, or cauliflower rice.
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In a Lettuce Wrap: Spoon the warm filling into butter lettuce or romaine leaves for a fresh, crunchy wrap.
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With Toppings: Drizzle with more sriracha mayo (mix sriracha and mayo) or additional soy sauce.
Pro Tips for the Best Stir Fry
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High Heat is Your Friend: Cooking on medium-high to high heat helps to quickly wilt the cabbage without making it watery.
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Don’t Overcrowd the Pan: If you’re doubling the recipe, cook it in batches. Too much food in the pan will steam the ingredients instead of stir-frying them.
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The Coleslaw Mix Hack: Using a pre-shredded coleslaw mix is the key to this recipe’s speed. It’s already perfectly sliced for this dish.
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Grate Your Own Ginger: Fresh ginger makes a world of difference compared to the dried powder. Use a microplane for the best results—no fibrous strings!
Flavor Variations
Once you’ve mastered the classic, try one of these twists:
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Chicken Egg Roll Stir Fry: Use ground chicken and add a teaspoon of poultry seasoning for a different flavor profile.
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Spicy Shrimp Egg Roll Stir Fry: Swap the pork for chopped raw shrimp. Add the shrimp after the aromatics and cook just until pink (about 2-3 minutes) before adding the coleslaw.
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Vegetarian / Vegan Egg Roll Stir Fry: Skip the meat and use 1-2 blocks of extra-firm tofu, crumbled, or a plant-based ground. Add 8 oz of sliced mushrooms for extra umami. Use soy sauce or coconut aminos.
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Crunchy Egg Roll Stir Fry: For that fried egg roll texture, top your serving bowl with crispy fried onions, crispy chow mein noodles, or even crushed-up wonton strips.