Egg Roll Stir Fry

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This egg roll stir fry is the yummiest (and healthiest) part of an egg roll! It is so flavorful that you will not miss the deep-fried, carb-laden wrapper.

egg roll stir fry

This egg roll stir fry is quick and easy to throw together, and it really is delicious. It is basically like eating the inside of an egg roll and skipping the deep frying and the wrapper. This recipe is great for those who want to cut carbs, and I think this falls into the Paleo category as well.

I serve this alongside some of my Asian faves from Trader Joe’s, 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

Egg Roll Stir Fry

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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


  • 1/2 head cabbage, sliced into chiffonade with serrated knife
  • 1/c cup carrots, diced or julienned
  • 1-2 TB freshly minced ginger
  • 3/4 lb ground beef (or pork)
  • 4-5 scallions, sliced thinly
  • 4-5 cloves garlic, minced
  • 1/4 c. soy sauce
  • 2 TB rice vinegar
  • 2 TB brown sugar
  • 2 TB sesame oil
  • 1 TB sriracha (or more to taste)
  • salt & pepper to taste
  • extra soy sauce to taste
  • sesame seeds for garnish (optional)


  1. SAUCE:
  2. In small bowl, place soy sauce, rice vinegar, sesame oil, brown sugar & sriracha.
  3. Mix sauce until well blended; set aside.
  4. MEAT:
  5. In skillet over medium heat, brown beef or pork, breaking into small pieces during cooking.
  6. Add scallions, garlic & ginger after meat begins to turn mostly brown.
  7. Continue cooking until meat is fully browned.
  8. Drain all grease from pan; return to stovetop.
  10. Add cabbage & carrots to skillet with browned meat.
  11. Heat over medium-high, stirring until mixed well.
  12. Stir fry until cabbage is desired consistency~wilted or crisp.
  13. SAUCE:
  14. Pour sauce over mixture; stir until heated through.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 433Total Fat 25gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 15gCholesterol 76mgSodium 1392mgCarbohydrates 24gFiber 6gSugar 12gProtein 29g

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  1. Hi Amy, I am so sorry; that was a typo! I just fixed it. You add the sesame oil along with the sauce ingredients (brown sugar, soy, etc…). It is part of the sauce. Thanks for alerting me. Hope you enjoy!!!! XoXo

  2. Hi Kacy! Thanks so much for sharing the tips! I have a friend who also uses ground turkey which might also be WW friendly! Love the addition of egg; I am trying that one!

  3. Have made this several times and just love it! If you use mean ground pork it is weight-watchers friendly with only 6 smartpoints a serving! I scramble 3 eggs and add it into the finished product to make it heartier. It has a fantastic taste, thanks for sharing!

  4. Awwww, this makes me SO happy sweet friend!!! I am so thrilled that y’all loved it~especially the girls!!! It is rare to find a recipe with cabbage that little ones will eat:-) Thank you for the feedback!!! XoXo

  5. Just finished eating & this was just as wonderful as it looked and sounded!!! Definitely adding it to our monthly meal list. Hubbs & our girls ate it too which means it’s really good because they’re 1 & 3

  6. Oh I am SO happy you tried it and that y’all loved it! I’ve wondered if it would turn out well with the cabbage mix~thanks for letting me know! Thanks so much for leaving feedback; hugs to your sweet peeps!!!!

  7. I made this for dinner tonight and everyone loved it! I used a cabbage mix with carrots that was already shredded because it’s Mother’s Day and I wanted to be lazy :) Clean plates all around and the kiddos packed some to take for lunch tomorrow. Thank you Jamie!!

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