There's something undeniably comforting about the flavors of an egg roll – the crisp cabbage, the savory pork, the aromatic ginger and garlic – all wrapped in a crunchy shell. But what if you could enjoy all that deliciousness without the deep frying? Enter Egg Roll Stir Fry, a quick and healthy alternative that delivers all the taste of your favorite takeout treat in a simple, one-pan meal.

I first discovered this dish when I was looking for a way to satisfy my egg roll cravings without the extra work. What started as a way to use up leftover ground pork has now become a regular weeknight staple in my home. It’s fast, flavorful, and best of all, low-carb and keto-friendly!
Why You'll Love This Egg Roll Stir Fry
This Egg Roll Stir Fry is packed with all the flavors you love in a fraction of the time. Here’s why it’ll become your new favorite go-to meal:
First, it’s incredibly quick and easy. From start to finish, you can have dinner on the table in just 20 minutes – perfect for those busy evenings when time is short.
It’s also budget-friendly. With simple, affordable ingredients like ground pork, cabbage, and carrots, this dish is as kind to your wallet as it is to your taste buds.
Looking for a healthy option? This stir fry is naturally low-carb, gluten-free, and packed with nutrients. It’s a great way to enjoy takeout flavors without the guilt.
And let’s not forget how versatile it is. Whether you prefer ground chicken, turkey, or even tofu, you can easily swap ingredients to suit your dietary needs or what you have on hand.
Ingredients Notes

The beauty of this dish lies in its simple, fresh ingredients that come together for bold, satisfying flavors.
Ground pork is the traditional choice, offering a rich, savory base. However, you can easily substitute it with ground chicken, turkey, or even crumbled tofu for a vegetarian version.
Cabbage is the star vegetable here. It provides a tender crunch and absorbs all the delicious seasonings. Green cabbage works best, but Napa or even red cabbage can be used for variation.
Carrots add a hint of natural sweetness and vibrant color to the dish. If you’re in a hurry, pre-shredded carrots from the store can save you time.
Garlic and ginger bring that classic egg roll aroma and depth of flavor. Freshly minced is best, but in a pinch, pre-minced or paste versions work well too.
A splash of soy sauce (or coconut aminos for a gluten-free option) ties everything together with a rich umami flavor. For extra depth, a dash of sesame oil at the end adds a lovely nuttiness.
How To Make This Egg Roll Stir Fry

Making this dish is as easy as tossing everything into a pan and letting the flavors meld. Here’s how it comes together:
Start by heating a large skillet or wok over medium-high heat. Add a bit of oil and let it warm up before adding your ground pork. Break it up with a spatula and cook until it’s browned and slightly crispy.
Once the pork is cooked through, add in the minced garlic and ginger. Stir constantly for about 30 seconds, just until fragrant. This step is key to infusing the dish with bold, aromatic flavors.
Next, toss in the shredded cabbage and carrots. Stir everything well to coat the vegetables in the flavorful pork drippings. Let them cook for about 4-5 minutes, stirring occasionally, until they soften but still have a bit of crunch.
Pour in your soy sauce and a splash of rice vinegar, stirring everything together. If you like a bit of spice, a drizzle of sriracha or chili flakes adds a nice kick.
Finish by drizzling sesame oil over the stir fry, then give it a final toss. Garnish with sliced green onions and sesame seeds for extra flavor and texture.
In just 20 minutes, your egg roll stir fry is ready to serve! Enjoy it as-is for a low-carb meal or spoon it over rice or cauliflower rice for extra heartiness.
Storage Options
If you have leftovers, this dish stores beautifully for easy meal prep. Let it cool completely before transferring to an airtight container.
In the fridge, it will stay fresh for up to 4 days. Simply reheat in a skillet over medium heat or microwave until warmed through.
For longer storage, you can freeze it for up to 2 months. Just thaw in the fridge overnight and reheat as usual.
Variations and Substitutions
This recipe is super flexible, making it easy to adjust based on your preferences and dietary needs.
Want to make it vegetarian? Swap the pork for crumbled tofu or tempeh and use vegetable broth instead of soy sauce for added depth.
If you’re looking to reduce sodium, opt for low-sodium soy sauce or use coconut aminos instead.
Craving extra crunch? Add some water chestnuts or chopped peanuts for texture and flavor contrast.
For a different protein twist, try using shredded rotisserie chicken or even thinly sliced beef instead of ground pork.
This Egg Roll Stir Fry is proof that you don’t need a deep fryer to enjoy all the flavors of your favorite crispy appetizer. With just a few simple ingredients and a single pan, you can whip up a meal that’s delicious, satisfying, and much healthier. Give it a try tonight – I promise it’ll be love at first bite!
PrintEgg Roll Stir Fry Recipe
This Egg Roll Stir Fry recipe delivers all the delicious flavors of a traditional egg roll without the wrapper. Packed with ground meat, cabbage, and carrots, this one-pan meal is perfect for a quick and healthy dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 1 lb ground pork (or turkey, chicken, or beef)
- 1 tablespoon sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups coleslaw mix (or shredded cabbage and carrots)
- 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
- 1 teaspoon sriracha (optional, for heat)
- ½ teaspoon black pepper
- 2 green onions, sliced
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground pork and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add diced onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Stir in coleslaw mix, soy sauce, sriracha, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens.
- Remove from heat and mix in rice vinegar and green onions.
- Garnish with sesame seeds and serve hot.
Notes
- Swap ground pork with chicken, turkey, or beef for variety.
- For a keto version, use coconut aminos instead of soy sauce.
- Serve over cauliflower rice for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
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