Prepare to fall in love with Egg Roll Stir-Fry—a lightning-fast, flavor-packed twist on the classic egg roll, all made in a single skillet! This dish delivers all the savory goodness of your favorite Asian takeout, minus the fuss (or deep-frying). Picture aromatic garlic and ginger mingling with seasoned ground pork, crisp-tender cabbage, and a punchy, umami-rich sauce. Not only does it satisfy every craving for something hearty, fresh, and just a touch spicy, but it comes together in under 30 minutes, making it an absolute lifesaver for busy weeknights.
Ingredients You’ll Need
Egg Roll Stir-Fry is as simple as it is delicious, boasting easy-to-find ingredients that come together for an irresistibly satisfying meal. Each component plays a crucial role, from building mouthwatering flavor layers to adding delightful crunch and brilliant color.
- Ground pork: The traditional choice for authentic egg roll flavor; you can substitute ground turkey or chicken for a lighter version.
- Sesame oil: Adds a toasty, nutty aroma that instantly transports the dish to your favorite Asian restaurant.
- Yellow onion: Sliced thin so it melts into the stir-fry, lending gentle sweetness and depth.
- Garlic cloves: A must for perfect savory notes; mince finely for even flavor distribution.
- Freshly grated ginger: Delivers zing, warmth, and a floral freshness you simply can’t fake.
- Coleslaw mix: Pre-shredded cabbage and carrots keep prep ultra-easy while offering just the right amount of crunch and vibrant color.
- Low-sodium soy sauce: Provides the key salty, umami backbone—opt for tamari for a gluten-free swap.
- Rice vinegar: Brightens up the entire dish with a pop of gentle acidity.
- Sriracha or chili garlic sauce (optional): Craving heat? Add this to bring lively spice to your Egg Roll Stir-Fry.
- Green onions: Tossed in at the end for a blast of freshness and color.
- Sesame seeds (optional): A finishing sprinkle that adds both beauty and a little extra crunch.
How to Make Egg Roll Stir-Fry
Step 1: Brown the Meat
Start by heating a large skillet or wok over medium-high heat. Add the ground pork (or turkey/chicken), breaking it up into crumbles with your spatula as it sizzles. Cook for several minutes, stirring occasionally, until the meat is fully cooked and golden brown. If your pan accumulates excess grease, feel free to drain it off for a lighter result before moving on.
Step 2: Sauté the Aromatics
Push the cooked meat to one side of the pan and add the sesame oil to the empty space. Dump in the sliced onion, minced garlic, and freshly grated ginger. Sauté this fragrant trio for 2 to 3 minutes, stirring frequently, until your kitchen smells irresistible and the onions start to soften and turn translucent.
Step 3: Add Coleslaw Mix
Time for some color and crunch! Toss the coleslaw mix straight into the pan, stirring well to combine it with the meat, onions, and aromatics. There might be a lot at first, but it will quickly wilt down as it cooks.
Step 4: Season and Stir-Fry
Pour in the low-sodium soy sauce, rice vinegar, and, if you like a little kick, your sriracha or chili garlic sauce. Using tongs or a big spoon, toss everything together and stir-fry for about 4 to 5 minutes. Cook just until the cabbage is crisp-tender and the flavors have blended into a beautiful medley—don’t overcook, as you want to keep that satisfying vegetable crunch!
Step 5: Finish and Garnish
Remove the skillet from heat, then sprinkle in most of the sliced green onions, giving one last gentle toss. Serve your Egg Roll Stir-Fry hot, garnishing each portion with a final flourish of green onions and a scatter of sesame seeds for a gorgeous presentation.
How to Serve Egg Roll Stir-Fry
Garnishes
A little garnish goes a long way with Egg Roll Stir-Fry! Top each portion with extra sliced green onions and a shower of sesame seeds for eye-catching color and a subtle nutty crunch. If you’re feeling bold, a few thin slices of fresh chili or an extra drizzle of sriracha look—and taste—fantastic.
Side Dishes
This stir-fry is hearty enough to stand on its own, but it partners perfectly with a bowl of steamed jasmine rice for a comforting meal. If you’re keeping things light or low-carb, serve it over cauliflower rice or tuck generous spoonfuls into crisp lettuce leaves for the ultimate lettuce wrap experience.
Creative Ways to Present
Take your Egg Roll Stir-Fry to the next level by filling warm rice paper wrappers for quick, mess-free rolls, or spooning it into mini bell peppers for cute, party-worthy appetizers. It’s even delicious cold the next day as a salad boost—just sprinkle with extra sesame seeds and a splash of soy sauce before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll Stir-Fry keeps beautifully! Transfer cooled leftovers into an airtight container and store in the refrigerator for up to 4 days. The flavors meld and deepen, making this dish just as crave-worthy on day two and beyond.
Freezing
Yes, you can freeze Egg Roll Stir-Fry. Let it cool completely, then pack portions into freezer-safe containers or resealable bags, pressing out as much air as possible. Freeze for up to 2 months—an excellent way to meal-prep or stash future dinners.
Reheating
For best results, reheat gently on the stovetop over medium heat, stirring until warmed through. If microwaving, cover loosely and heat in short bursts, stirring between each, until heated to your liking. Add a splash of soy sauce or water if the mixture seems a bit dry.
FAQs
Can I make Egg Roll Stir-Fry vegetarian?
Absolutely! For a plant-based version, skip the meat and use crumbled firm tofu, tempeh, or even cooked lentils. Add mushrooms or water chestnuts for extra meaty texture and bulk.
How do I keep the vegetables crisp?
The trick is to stir-fry the coleslaw mix just until it’s tender-crisp, so don’t overcook! Keep an eye on the veggies, and remember that they’ll continue softening a bit even after you remove the pan from heat.
Can I double the recipe?
Definitely! Just make sure you use a large enough skillet or wok so the ingredients have room to properly stir-fry. If needed, brown the meat in batches and combine everything at the end for best results.
What kind of soy sauce should I use?
Low-sodium soy sauce lets you control the seasoning and prevents the dish from being too salty. For a gluten-free version of Egg Roll Stir-Fry, go with tamari or coconut aminos.
Will this work with other veggies?
Absolutely! Egg Roll Stir-Fry is a “use what you have” dream meal. Try adding sliced bell peppers, snap peas, bean sprouts, or shredded Brussels sprouts. It’s an ideal clean-out-the-fridge recipe!
Final Thoughts
If you’re looking for a way to enjoy big, bold flavor with minimal effort, Egg Roll Stir-Fry truly delivers. It’s quick, adaptable, and guaranteed to make dinner feel special even on the busiest nights. Give it a try, let it become your new go-to, and don’t be surprised when this dish has everyone asking for seconds!
Print
Egg Roll Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Egg Roll Stir-Fry is a quick and flavorful meal that captures all the delicious flavors of an egg roll in a convenient stir-fry format. This Asian-inspired dish is packed with ground pork, aromatic vegetables, and savory sauces, making it a satisfying and easy dinner option.
Ingredients
Ground Pork Stir-Fry:
- 1 pound ground pork (or ground turkey or chicken)
- 1 tablespoon sesame oil
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cook Ground Pork: Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and fully cooked. Drain excess grease if needed.
- Sauté Aromatics: Push the meat to one side of the pan. Add sesame oil, onion, garlic, and ginger. Sauté until fragrant and the onion softens.
- Add Vegetables: Stir in the coleslaw mix. Add soy sauce, rice vinegar, and sriracha. Stir-fry until vegetables are tender-crisp.
- Garnish and Serve: Remove from heat. Garnish with green onions and sesame seeds. Serve hot.
Notes
- Serve over steamed rice, cauliflower rice, or in lettuce wraps for a low-carb option.
- Substitute tamari for soy sauce to make it gluten-free.
- Enhance texture with water chestnuts or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
