Egg Roll Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground meat (chicken, turkey, or pork)
02 -
2 tablespoons vegetable oil
03 -
1 medium onion, chopped
04 -
3 garlic cloves, minced
05 -
1 teaspoon grated ginger
06 -
1 medium head of green cabbage, thinly sliced
07 -
2 medium carrots, shredded
→ Sauce
08 -
1/4 cup soy sauce
09 -
1 tablespoon sesame oil
10 -
1 teaspoon rice vinegar
11 -
1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 -
2 green onions, sliced
13 -
Sesame seeds (optional)
# Instructions:
01 -
Heat 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 any excess fat.
02 -
Add onion, garlic, and ginger to the skillet. Cook for 2–3 minutes until fragrant and onion softens.
03 -
Stir in the cabbage and carrots. Cook for 5–7 minutes, stirring frequently, until the vegetables are tender but still crisp.
04 -
In a small bowl, whisk soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Pour over the stir fry and mix well.
05 -
Cook for another 2 minutes to meld flavors.
06 -
Remove from heat and garnish with green onions and sesame seeds. Serve hot, optionally with steamed rice or cauliflower rice.
# Notes:
01 -
This quick stir fry delivers all the flavor of egg rolls without the wrapper. It's perfect for weeknight dinners.