Egg Roll Stir Fry (Printable Recipe Version)
All the yummy egg roll flavors in one skillet, no wrapper needed. Great for a speedy, wholesome dinner option.
# Ingredients You’ll Need:
→ Oils & Protein
01 -
2 tablespoons vegetable oil
02 -
1 pound of ground chicken, turkey, or pork
→ Veggies
03 -
2 green onions, sliced
04 -
1 medium cabbage, thinly chopped
05 -
3 minced garlic cloves
06 -
1 teaspoon of finely grated ginger
07 -
2 shredded medium carrots
08 -
1 onion, chopped up
→ Seasonings & Sauces
09 -
1 tablespoon of sesame oil
10 -
1/4 cup of soy sauce
11 -
1/4 teaspoon optional red pepper flakes
12 -
1 teaspoon of rice vinegar
13 -
Optional sesame seeds for topping
# Steps to Make It:
01 -
In a big pan or wok, heat the vegetable oil over medium-high heat. Add your ground meat, break it into small pieces, and cook until it's no longer pink and nicely browned. Drain out any extra oil.
02 -
Toss the garlic, onion, and freshly grated ginger into the skillet. Let it cook for 2–3 minutes until the onions soften and the smells are mouthwatering.
03 -
Add in the carrot shreds and cabbage ribbons. Keep the mixture moving as it cooks for 5–7 minutes until the veggies soften just a bit but still have a crunch.
04 -
Grab a small bowl and whisk the soy sauce, sesame oil, rice vinegar, and pepper flakes (if you’re into the spicy kick). Pour it into the skillet and stir everything together well.
05 -
Cook for another couple minutes until everything is blended. Turn off the stove, scatter some sesame seeds and green onion on top, and dish it out.
# Extra Information:
01 -
Swap ground meat out for tofu or tempeh to go vegetarian.
02 -
You can toss in extras like mushrooms, snap peas, or bell peppers to mix it up.
03 -
Leftovers are good for 3 days if you store them in something airtight.