Ready in 25 minutes · Serves 4 · Technique: High-Heat Sauté · Storage: Refrigerator for 4 days.
There are nights when the craving for takeout hits hard, but the desire to put on real pants or wait for delivery just isn't there. That is exactly when this recipe shines. It takes all the savory, addictive filling of a classic egg roll-the ginger, the garlic, the tender pork, and the crunch of cabbage-and tosses it into a skillet for a deconstructed version that is somehow even better than the original. If you love that balance of bold flavors and fresh ingredients, these Easy Salmon Sushi Bowls hit similar notes - plus, they use a killer Sriracha mayo drizzle you'll want on everything. It's fast, it's remarkably healthy, and it delivers that salty-savory umami punch without the deep-fried wrapper. Craving more quick weeknight umami bombs? Try this 20-Minute Honey Garlic Ground Turkey - it's just as fast, full of flavor, and totally meal-prep friendly.
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Don't be alarmed by the mountain of raw cabbage! It cooks down significantly. I found that using high heat is crucial here; you want the cabbage to get tender-crisp and slightly charred edges, not steamed and soggy.
The Ultimate Low-Carb Weeknight Dinner
This dish, often affectionately called "Egg Roll in a Bowl," has become a staple in my rotation because it checks every box. It's a one-pan wonder, it requires minimal prep (especially if you use shortcuts), and it is naturally low-carb and keto-friendly while still feeling like a total comfort meal. Looking for more comfort-in-a-skillet dinners? This Easy French Onion Pasta brings creamy, cheesy, caramelized bliss - all in one pot. The magic lies in the "holy trinity" of Asian-inspired aromatics-fresh ginger, garlic, and scallions-hitting the hot oil.
Why You'll Love This Recipe
- Lightning Fast: From chopping board to table in under 25 minutes.
- Volume Eater's Dream: You get a huge, satisfying portion for very few calories, thanks to the bulk of the cabbage.
- One-Pan Cleanup: Everything cooks in a single large skillet or wok. I use the same logic with this Easy Chicken Fajita Casserole - another one-pan wonder with bold flavors and minimal cleanup.
- Flavor Bomb: The combination of toasted sesame oil, soy sauce, and fresh ginger mimics that authentic takeout flavor perfectly.
- Highly Customizable: It works with pork, turkey, chicken, or beef, and you can adjust the spice level to your liking.
Ingredients
Here's what you'll need to make this deconstructed favorite.
The Protein & Veggies
- Ground Meat: 1 pound of ground pork is traditional and offers the best flavor and fat content. However, ground chicken or turkey works beautifully for a lighter option, and ground beef adds a hearty richness.
- Cabbage: 1 medium head of green cabbage. You want it thinly sliced to mimic noodles.
- Carrots: 2 medium carrots, shredded.
- Aromatics: 1 medium yellow onion, 3 cloves of fresh garlic, and 1 teaspoon of fresh grated ginger. (Fresh is essential here!).
- Oil: Vegetable oil or avocado oil for sautéing.
The Stir-Fry Sauce
- Soy Sauce: ¼ cup. Use low-sodium to control the saltiness.
- Sesame Oil: 1 tablespoon of toasted sesame oil. This is the signature nutty flavor of an egg roll.
- Vinegar: 1 teaspoon of rice vinegar adds a necessary tang to cut the richness.
- Spice: ¼ teaspoon crushed red pepper flakes (optional, but recommended).
The Garnish
- Green Onions: Sliced, for a fresh, oniony bite.
- Sesame Seeds: For texture and visual appeal.
How to Make Egg Roll Stir Fry
This recipe moves fast, so have your veggies chopped and sauce mixed before you turn on the stove.
Step 1: Brown the Meat
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add your ground meat of choice. Break it apart with a wooden spoon as it cooks, aiming for nice, crumbled bits. Cook until it is fully browned and no longer pink. If you are using pork or beef and there is a lot of grease, drain off the excess, leaving just about a tablespoon for flavor.
Step 2: Sauté the Aromatics
Add the chopped onion, minced garlic, and grated ginger directly to the meat in the skillet. Cook for 2-3 minutes, stirring frequently. You want the onion to soften and become translucent, and the ginger and garlic to become incredibly fragrant.
Step 3: Wilt the Vegetables
Stir in the thinly sliced cabbage and shredded carrots. It might look like too much for the pan, but it will shrink fast! Cook for 5-7 minutes, stirring frequently. The goal is tender-crisp vegetables. You want the cabbage to be soft but still retain a bit of crunch, not turn into mush.
Step 4: Sauce and Finish
In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, and red pepper flakes. Pour this sauce over the meat and vegetable mixture. Toss everything well to coat and cook for another 2 minutes. This allows the cabbage to absorb the salty, nutty sauce.
Step 5: Garnish and Serve
Remove the skillet from the heat. Top generously with sliced green onions and a sprinkle of sesame seeds. Serve hot!
To cool things down and add crunch, pair it with this Spicy Pineapple Cucumber Salad - sweet, tangy, and super refreshing.
Common Mistakes to Avoid
- Overcooking the Cabbage: If you cook the cabbage too long, it releases too much water and becomes slimy. Keep the heat high and keep it moving.
- Using Powdered Ginger: While garlic powder can sometimes slide, powdered ginger just doesn't offer the spicy, zesty kick that fresh ginger does. It makes a huge difference in this simple dish.
- Adding Sesame Oil too Early: Toasted sesame oil has a low smoke point and loses flavor under high heat. Adding it in the sauce towards the end preserves its nutty aroma.
Tips and Tricks for Success
- The Coleslaw Hack: If you are short on time or hate chopping, swap the head of cabbage and carrots for 2 bags of pre-shredded coleslaw mix. It makes this a 15-minute meal!
- Prep is Key: Because this is a stir-fry, things cook quickly. Have your sauce whisked and veggies chopped before you start cooking the meat.
- Add a Creamy Kick: My favorite way to serve this is with a drizzle of "Sriracha Mayo" (mayonnaise mixed with sriracha and a squeeze of lime) on top. It adds a creamy element that feels very indulgent.
- Ginger Tip: Keep a knob of fresh ginger in your freezer. It grates easily with a microplane straight from frozen, and you don't have to peel it!
Variations
- Make it Gluten-Free: Simply swap the soy sauce for Tamari or Coconut Aminos.
- Add Crunch: Top the finished bowl with crispy wonton strips or chopped peanuts for extra texture.
- Vegetarian: Swap the meat for crumbled extra-firm tofu or thinly sliced shiitake mushrooms.
- Add More Veggies: Sliced bell peppers, snow peas, or broccoli florets are great additions. Add them in Step 3 with the cabbage.
How to Serve
- Low Carb: Serve as is! It's a complete meal in a bowl.
- Heartier Meal: Serve over steamed jasmine rice or brown rice.
- Lettuce Wraps: Spoon the mixture into crisp butter lettuce leaves for a fun, handheld dinner.
Make Ahead and Storage
- Make Ahead: You can chop all the vegetables up to 2 days in advance. Store them in the fridge in airtight containers (or zip-top bags with a paper towel to absorb moisture).
- Storage: Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. If you're planning ahead for the week, this Creamy Marry Me Chicken Soup also reheats like a dream and adds cozy variety to your rotation.
- Reheating: Reheat in a microwave or, better yet, toss it back in a hot skillet for 2 minutes to re-crisp the cabbage.
- Freezing: I do not recommend freezing this dish. Cabbage releases a lot of water when thawed and will become very mushy.
Recipe Notes / What I Learned
I used to add the sesame oil at the beginning with the vegetable oil, but the flavor always seemed to disappear. Moving it to the sauce step was a revelation-you get that distinct, toasty aroma in every bite without burning the oil. Also, don't skimp on the black pepper; it adds a subtle background heat that pairs perfectly with the cabbage.
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 22g protein · 12g carbs · 24g fat (This is an approximation based on using ground pork.)
Egg Roll Stir Fry
Equipment
- Large skillet or wok
- Small bowl
- Whisk
Ingredients
Group: Stir Fry
- 1 pound ground meat (chicken, turkey, pork, or beef)
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 medium head green cabbage thinly sliced
- 2 medium carrots shredded
Group: Sauce & Garnish
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 green onions sliced (for garnish)
- Sesame seeds for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned and fully cooked, breaking it apart with a spoon. Drain off any excess fat.
- Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes, stirring frequently, until fragrant and the onion begins to soften.
- Stir in the thinly sliced cabbage and shredded carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using).
- Pour the sauce over the stir-fry mixture. Stir well to combine and cook for another 2 minutes, allowing the flavors to meld.
- Remove from heat and garnish with sliced green onions and sesame seeds (if using). Serve hot.
Notes
Nutrition
FAQs
Can I use purple cabbage?
use purple cabbage?
A: Yes! It tastes the same, but be aware it will turn the entire dish a blueish-purple color, which some people find unappetizing. A mix of green and purple is nice!
Is this spicy?
It has a very mild kick from the red pepper flakes. If you are sensitive to spice, you can omit them entirely.
Can I use pre-cooked meat?
Yes. If you have leftover ground pork or turkey, just sauté the onions/garlic/ginger first, then add the cooked meat to warm through before adding the cabbage.
Can I use pre-shredded cabbage?
Yes, you can use a bag of pre-shredded coleslaw mix to save time.
Can I make this vegetarian?
Yes, you can omit the ground meat and add extra vegetables or tofu. You may also want to add a tablespoon of hoisin sauce or vegetarian oyster sauce for a richer flavor.
What if I don't have rice vinegar?
You can substitute white wine vinegar or apple cider vinegar.
