Egg Roll Stir Fry Recipe

There's something incredibly satisfying about the bold flavors and crisp textures of egg rolls. But what if you could enjoy all that deliciousness without the deep frying? Enter Egg Roll Stir Fry—a quick, one-pan meal that delivers everything you love about traditional egg rolls in a lighter, easier-to-make form.

this Recipe

I first made this dish on a busy weeknight when I was craving takeout but wanted something homemade and nutritious. With ground pork, crunchy cabbage, and a savory garlic-ginger sauce, it became an instant favorite in our house. Plus, it’s naturally low-carb, making it a great option for anyone looking to eat healthier without sacrificing flavor.

Why You'll Love This Egg Roll Stir Fry

Get ready to fall in love with this easy, flavorful stir fry. Whether you're meal-prepping or whipping up a quick dinner, this dish has you covered.

First, it’s incredibly fast to make. In under 30 minutes, you’ll have a steaming skillet full of savory, aromatic goodness—perfect for those nights when you need dinner on the table, fast.

It’s also budget-friendly. Using simple ingredients like ground pork (or even turkey), cabbage, and pantry staples, you can feed a whole family without breaking the bank.

Not to mention, this recipe is healthy and low-carb. If you’re following a keto or paleo lifestyle, this dish fits right in. But don’t worry—if carbs aren’t a concern, it pairs beautifully with rice or noodles.

Best of all, it’s incredibly versatile. Swap out the protein, add extra veggies, or spice it up to your liking—this recipe is flexible enough to match whatever’s in your fridge.

Ingredients Notes

The beauty of this Egg Roll Stir Fry lies in its simple yet flavorful ingredients. Each one brings something special to the dish, making it taste just like your favorite takeout egg roll—without the wrapper.

Ground pork is my protein of choice because it’s rich, flavorful, and adds the perfect amount of fat to the stir fry. However, you can easily substitute it with ground turkey, chicken, or even crumbled tofu for a vegetarian version.

Cabbage is the star of the show, providing that signature crunch and bulk to the dish. I like using a mix of green and purple cabbage for extra color and texture, but you can stick with whatever you have on hand.

Carrots add a touch of sweetness and a pop of color. Shredded carrots work best here since they cook quickly and blend seamlessly with the other ingredients.

Garlic and ginger create the irresistible depth of flavor in this dish. Freshly minced garlic and ginger are always best, but in a pinch, you can use pre-minced versions or even garlic and ginger paste.

Soy sauce, sesame oil, and rice vinegar form the base of the sauce, giving the dish its signature umami-packed, slightly tangy flavor. If you’re gluten-free, opt for tamari or coconut aminos instead of soy sauce.

A large skillet or wok is ideal for cooking this stir fry since it allows for even heat distribution and quick cooking.

How To Make This Egg Roll Stir Fry

Making this dish is as simple as a few quick steps. Here’s how it all comes together.

Start by heating a bit of oil in a large skillet over medium-high heat. Once hot, add your ground pork and break it up with a spoon. Let it cook undisturbed for a few minutes so it develops a nice golden brown sear, then stir occasionally until fully cooked.

Next, add your garlic and ginger to the pan. Stir constantly for about 30 seconds until fragrant—this is where the magic happens, as these aromatics infuse the pork with incredible flavor.

Toss in your shredded cabbage and carrots. Stir well to combine and let them cook down for about 5 minutes. You want the cabbage to be tender but still have some crunch to mimic the texture of an egg roll filling.

Now, it’s time to add the sauce. Drizzle in the soy sauce, sesame oil, and rice vinegar, and give everything a good stir. The sauce will soak into the veggies and meat, tying all the flavors together.

Let the stir fry cook for another couple of minutes, then remove from heat. Garnish with sliced green onions and sesame seeds for an extra pop of freshness and crunch.

From start to finish, this dish takes about 25 minutes—perfect for a speedy dinner or meal prep.

Storage Options

If you have leftovers, they store beautifully for easy meals throughout the week.

For the fridge, let the stir fry cool completely before transferring it to an airtight container. It will stay fresh for up to 4 days—just reheat it in a skillet or microwave when ready to eat.

For the freezer, portion the stir fry into individual containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove for best results.

To reheat, simply warm it in a skillet over medium heat until heated through. If it looks a little dry, add a splash of soy sauce or water to bring back the moisture.

Variations and Substitutions

This Egg Roll Stir Fry is endlessly customizable! Here are a few fun ways to switch things up.

For a different protein, try swapping the ground pork for ground turkey, chicken, beef, or even shrimp. If you want a plant-based version, crumbled tofu or tempeh works beautifully.

Add extra veggies like bell peppers, mushrooms, or snap peas for even more texture and nutrition. Stir-frying these along with the cabbage adds extra depth to the dish.

Craving some heat? Stir in red pepper flakes, sriracha, or chili garlic sauce to give the stir fry a spicy kick.

For a soy-free version, use coconut aminos instead of soy sauce and a splash of apple cider vinegar in place of rice vinegar.

If you want a heartier meal, serve it over rice, cauliflower rice, or even noodles to soak up all that flavorful sauce.

Print