Egg Roll Stir Fry

This egg roll stir fry lets you enjoy eating the inside of an egg roll without the deep fried calorie-filled wrapper.

egg roll stir fry

Egg rolls are so yummy, but the deep fried wrapper makes them not so diet friendly. This yummy egg roll stir fry gives you the texture and flavor of an egg roll without the wrapper and without the deep frying.

This recipe is Paleo and low carb, and it really is delicious. My whole family loved it. It makes a huge batch, and leftovers are wonderful reheated in the microwave.

Make ahead: The cabbage can be sliced and placed in a zipper bag and refrigerated until ready to cook. The pork can be fully cooked and seasoned and kept in the fridge as well. The sauce can be mixed beforehand and kept in an airtight container. This is really a wonderful, easy meal to fully prep early in day and then throw together for dinner in less than 20!

egg roll stir fry

Egg Roll Stir Fry in my Favorite Wok

A wok is ideal for cooking this, as it makes a huge amount and would have to be made in two batches in most normal sized skillets. I LOVE this 14″ stainless wok with glass lid. I use it all the time for stir-fry meals. It is fabulous and half the price of similar woks in cooking stores.

I serve this alongside some of Asian faves from Trader Joes, particularly the potstickers and orange chicken. All of this makes a huge, authentic tasting Chinese meal at half the price of eating out.

Let me know if you try this; comments are always appreciated! Thanks always for stopping by and for being a reader. Be blessed, and stay savvy!!!

Egg Roll Stir Fry

This stir fry is like eating an egg roll without the wrapper!

20 min

25 min

45 min

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  • 1/2 head cabbage, sliced into chiffonade with serrated knife
  • 3/4 pound ground pork
  • 4-5 scallions, sliced thinly
  • 4-5 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light-brown sugar
  • 2-3 TB sesame oil (may use vegetable but not as flavorful)
  • salt & pepper to taste
  • extra soy sauce to taste


  • Brown pork:
  • In skillet over medium heat, brown pork, breaking into small pieces during cooking.
  • Add scallions and garlic after meat begins to turn mostly brown.
  • Continue cooking pork until fully browned.
  • Season with salt, pepper & soy sauce to taste.
  • Make sauce:
  • In small bowl, place soy sauce, rice vinegar & brown sugar.
  • Mix sauce until well blended; set aside.
  • Stir fry cabbage:
  • In large wok or skillet, heat sesame oil.
  • When oil is hot, add cabbage and bowl of sauce.
  • Stir fry cabbage, covering the wok occasionally to steam and cook fully.
  • Cook until cabbage is tender and beginning to caramelize.
  • Add pork; toss well with cabbage.
  • Contine cooking until most of sauce is absorbed.