Description

This Egg Roll Stir Fry is a quick and flavorful dish inspired by the classic egg roll filling, transformed into a healthy and easy stir fry. Featuring ground meat combined with vibrant cabbage, carrots, and aromatic seasonings, this recipe is perfect for a weeknight dinner that is both satisfying and nutritious.

Ingredients

Main Ingredients

1 pound ground meat (chicken, turkey, or pork)
2 tablespoons vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 medium head of green cabbage, thinly sliced
2 medium carrots, shredded

Sauce and Garnish

1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
Optional: sesame seeds, for garnish

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Instructions

Cook the Ground Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned and fully cooked, breaking it apart with a spoon. Drain any excess fat.
Sauté Aromatics: Add chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2–3 minutes until fragrant and the onion softens.
Cook Vegetables: Stir in the thinly sliced cabbage and shredded carrots. Cook for 5–7 minutes, stirring frequently, until the vegetables are tender but still crisp.
Prepare and Add Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes if using. Pour the sauce over the stir fry and mix well to combine all ingredients thoroughly.
Meld Flavors: Continue cooking the mixture for another 2 minutes to allow the flavors to blend harmoniously.
Garnish and Serve: Remove from heat, garnish with sliced green onions and optional sesame seeds. Serve hot, either on its own or with steamed rice or cauliflower rice if desired.

Notes

You can substitute ground chicken, turkey, or pork according to your preference or dietary needs.
For a spicier dish, increase the amount of crushed red pepper flakes or add fresh chili peppers.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
Serve with steamed jasmine rice or cauliflower rice for a complete meal.
This dish freezes well; store in airtight containers for up to 2 months.