This Egg Roll Stir Fry Recipe is a lightning-fast, flavor-packed dinner that offers all the savory, crave-worthy goodness of your favorite egg roll, but without any of the hassle of deep frying—or the wrappers! Simply toss everything together in one pan and you’ll be tucking into a vibrant skillet full of tender-crisp veggies, juicy ground pork, and that signature umami zing, all for a meal that’s low-carb, totally satisfying, and perfect for busy weeknights. This is the kind of dish that you’ll want in your regular rotation, whether you’re meal-prepping or whipping up a last-minute family dinner.
Ingredients You’ll Need
This Egg Roll Stir Fry Recipe keeps it refreshingly simple and every ingredient plays a specific part: from the rich, savory base to the fresh crunch and punchy aromatics, you’ll love how each component adds its own pop of flavor or color. No fancy steps—just straightforward, delicious building blocks that come together in one pan.
- Sesame oil: Adds deep, nutty aroma for classic Asian-inspired depth—use toasted sesame oil if you want even more punch.
- Vegetable oil: A neutral oil helps prevent sticking and evenly cooks your protein and veggies.
- Ground pork (or turkey or chicken): The star of the show, giving this stir fry hearty, juicy bites; pick your favorite!
- Garlic cloves, minced: Essential for a bold and fragrant base—don’t skimp, it makes everything taste amazing.
- Freshly grated ginger: Yields zippy, warming notes; grating it fresh elevates the flavors even further.
- Small onion, diced: Provides subtle sweetness and texture, balancing the savoriness.
- Low-sodium soy sauce: Delivers all the savory umami goodness, but with less salt so you can season to taste.
- Rice vinegar: Brightens and balances the dish with a gently tangy edge.
- Sriracha (optional): Gives a hint of heat for spice lovers—try a splash, or skip for a milder version.
- Coleslaw mix (shredded cabbage and carrots): The easiest shortcut for crisp veggies and gorgeous color with zero prep needed.
- Shredded carrots (optional): Toss in extra for sweetness, crunch, and even more vibrant orange.
- Green onions, sliced: For a fresh, sharp finish that lifts every bite.
- Sesame seeds for garnish (optional): Add a final flourish of crunch and nutty aroma when sprinkled on top.
How to Make Egg Roll Stir Fry Recipe
Step 1: Brown the Pork (or Your Protein of Choice)
Start by heating the sesame oil and vegetable oil together in a large skillet or wok over medium-high heat. Once shimmering, add your ground pork, turkey, or chicken. Let it sit for a moment before breaking it up with a spatula, so you get those golden, caramelized bits. Cook for 5 to 6 minutes, stirring occasionally, until the meat is fully cooked and browned in spots—this is where a lot of the flavor happens!
Step 2: Add Aromatics
Next comes the fragrant trio: garlic, ginger, and onion. Sprinkle them into the skillet and sauté for another 2 to 3 minutes, stirring frequently. You’ll know it’s ready because your kitchen will start smelling absolutely incredible—make sure the onions soften and everything is nicely combined.
Step 3: Season Everything
Pour in the low-sodium soy sauce, rice vinegar, and sriracha (if you’re adding a little heat). Stir everything together to coat the meat and vegetables. This is what infuses your Egg Roll Stir Fry Recipe with that classic, umami-rich punch that instantly reminds you of all the best takeout favorites—except homemade and even fresher!
Step 4: Toss in Veggies
Time to go green (and orange). Add the coleslaw mix and extra shredded carrots, then toss to evenly coat in all that saucy goodness. Keep sautéing for about 4 to 5 minutes, just until the cabbage softens but still retains a pleasant crunch. We’re aiming for that perfect balance between tender and crisp, so don’t overcook!
Step 5: Finish and Serve
With the heat off, stir in the sliced green onions to give a pop of freshness to your Egg Roll Stir Fry Recipe. Scoop into bowls, then sprinkle with sesame seeds for that final golden flourish. Serve hot and dig in!
How to Serve Egg Roll Stir Fry Recipe
Garnishes
Garnishing is where you can unleash a little creativity! A generous sprinkle of sliced green onions and toasted sesame seeds gives this dish that classic, restaurant-worthy vibe. If you want even more color or crunch, try adding thinly sliced radishes or a tangle of microgreens just before serving.
Side Dishes
This Egg Roll Stir Fry Recipe is fantastic all on its own, but it also plays well with others. Try spooning it over fluffy cauliflower rice or steamed white rice to soak up those delicious juices. You can also add a simple cucumber salad or miso soup on the side for a fuller, Asian-inspired meal with plenty of veggies.
Creative Ways to Present
Want to wow your guests? Serve your stir fry in lettuce cups for a fun, low-carb, hand-held option. Or pile it into steamed bao buns for a playful twist. You can even add a fried or poached egg on top for richness (trust me, that runny yolk is incredible with all those savory flavors!).
Make Ahead and Storage
Storing Leftovers
Leftovers are a breeze and actually taste even better as the flavors continue to meld. Simply let your Egg Roll Stir Fry Recipe cool to room temperature before transferring it to an airtight container. It’ll keep well in the fridge for up to four days, making it ideal for easy lunches or next-day dinners.
Freezing
Want to stock your freezer? This dish is freezer-friendly! Spoon portions into freezer bags or containers, pressing out any excess air. Label and freeze for up to two months. Thaw overnight in the fridge before reheating; the veggies will soften a bit, but the taste stays fantastic.
Reheating
To bring your leftovers back to life, pop them into a skillet over medium heat with a splash of water or broth, stirring until hot. Microwave works too—cover loosely to retain moisture and heat on high for a couple minutes, stirring halfway through. Add a dash more soy sauce or fresh green onions if you want to revive that just-cooked flavor.
FAQs
Can I make this Egg Roll Stir Fry Recipe vegetarian?
Absolutely! Swap the ground meat for crumbled firm tofu or your favorite plant-based meat alternative. Simply brown it as you would the pork, then follow the rest of the recipe—flavor success guaranteed.
What’s the best way to keep the veggies crisp?
The key is not to overcook the coleslaw mix. Stir fry just until the cabbage is starting to soften, but still has a bite—that way the veggies stay vibrant and crisp, just like the inside of an egg roll.
Is this recipe suitable for meal prep?
Yes, in fact, meal preppers love this Egg Roll Stir Fry Recipe! Portion it into containers and refrigerate for quick weekday lunches or dinners. It reheats well and even gets more flavorful after a day.
How can I make this gluten-free?
Simple! Use tamari or coconut aminos instead of soy sauce—they deliver similar depth and saltiness but are naturally gluten-free. Double-check your sriracha brand if you’re using it, just to be sure.
Can I add other vegetables?
Definitely—this is a flexible recipe. Try mushrooms, bell peppers, or snap peas for extra color and crunch. Just add heartier veggies a minute or two before the coleslaw, so everything cooks evenly.
Final Thoughts
There’s a good reason this Egg Roll Stir Fry Recipe is a regular in my kitchen: it’s fast, colorful, incredibly flavorful, and a total crowd-pleaser. Give it a try and don’t be surprised if it becomes your next go-to weeknight dinner, too!
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Egg Roll Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Egg Roll Stir Fry recipe is a quick and flavorful Asian-inspired dish that’s perfect for a low-carb, gluten-free meal. Made with ground pork, aromatic spices, and crunchy vegetables, this stir fry is a delicious and satisfying option for a weeknight dinner.
Ingredients
Ground Pork Mixture:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 lb ground pork (or ground turkey or chicken)
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 small onion, diced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
Vegetables:
- 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
- 1/2 cup shredded carrots (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds for garnish (optional)
Instructions
- Prepare Ground Pork Mixture: Heat sesame oil and vegetable oil in a skillet. Cook ground pork until browned. Add garlic, ginger, and onion, sauté until fragrant.
- Add Flavors: Stir in soy sauce, rice vinegar, and sriracha. Add coleslaw mix and carrots, cook until tender.
- Finish and Serve: Stir in green onions, garnish with sesame seeds, and serve hot.
Notes
- This dish is low-carb and can be made gluten-free with tamari or coconut aminos.
- Perfect for meal prep, serve over cauliflower rice or top with a fried egg for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
