If you’re craving the flavors of an egg roll but want something quicker and easier, this egg roll stir fry is the perfect solution. It’s packed with all the savory goodness of egg rolls—crispy cabbage, savory meat, and a delicious soy-ginger sauce—without the hassle of frying.
Plus, it all comes together in less than 30 minutes! It’s one of those dishes you’ll want to make over and over again.
I first stumbled upon this dish when I was in the mood for egg rolls but didn’t want to deal with all the wrapping and deep-frying. I threw everything into a pan, and what came out was better than I expected.
The sauce soaked into the cabbage perfectly, and the crunchy veggies paired beautifully with the savory meat. It became my go-to recipe for busy weeknights when I want a flavorful, hearty meal in no time.
Why You’ll Keep Coming Back to This
This dish is the perfect mix of convenience, flavor, and texture.
- Quick and easy to make in about 30 minutes
- Rich, savory sauce with a touch of heat
- Crisp vegetables paired with tender meat
- Versatile—add extra veggies or use your favorite protein
What You’ll Need to Make Egg Roll Stir Fry
This stir fry relies on just a few key ingredients to create all the flavor you crave from an egg roll, minus the frying.
- Ground Meat – Pork, chicken, or beef (or tofu for a vegetarian option)
- Shredded Cabbage – The star of the dish, just like in egg rolls
- Carrots – Shredded for sweetness and color
- Garlic and Ginger – Fresh to bring bold flavor
- Soy Sauce – Adds saltiness and umami
- Rice Vinegar – For a touch of tangy acidity
- Sesame Oil – For stir-frying and flavor
- Green Onions – Chopped for garnish and freshness
- Optional: Chili Garlic Sauce – For an extra kick of heat
These ingredients come together to create a flavorful stir fry that brings the best of egg roll flavors to your table in no time.
Step-by-Step Guide to Making Egg Roll Stir Fry
This stir fry is simple to make and comes together in one pan, making cleanup a breeze.
- Cook the Meat – Heat sesame oil in a large pan or wok. Add your ground meat and cook, breaking it into crumbles as it browns. Once fully cooked, remove it from the pan and set it aside.
- Sauté the Aromatics – In the same pan, add more sesame oil if needed. Sauté the garlic and ginger until fragrant, about 1 minute.
- Cook the Vegetables – Add the shredded cabbage and carrots to the pan. Stir-fry for about 5–7 minutes, until they’re tender but still crisp.
- Make the Sauce – Stir in soy sauce, rice vinegar, and chili garlic sauce (if using). Mix well to coat the vegetables in the sauce.
- Combine Everything – Return the cooked meat to the pan and toss everything together. Cook for another 2–3 minutes so the flavors meld.
- Serve – Garnish with chopped green onions and serve immediately. You can enjoy it on its own or serve it over rice for a fuller meal.
The stir fry has the perfect balance of savory, sweet, and spicy flavors. It’s a quick, satisfying dish that everyone will love.
What to Serve Alongside
Egg roll stir fry is hearty enough on its own, but if you want to add a few sides, here are some great options:
| Side Dish | Why It Works |
|---|---|
| Steamed Rice | Soaks up the savory sauce and makes the meal more substantial. |
| Pickled Vegetables | Adds a refreshing, tangy contrast to the stir fry. |
| Garlic Bok Choy | A light, flavorful vegetable that balances the richness of the stir fry. |
| Spring Rolls | A light side to complement the egg roll flavors in the stir fry. |
| Cucumber Salad | Crisp and fresh, providing a refreshing contrast to the warm dish. |
| Stir-Fried Noodles | A chewy texture that pairs perfectly with the stir fry. |
| Miso Soup | A light, umami-rich soup that enhances the savory flavors of the meal. |
These sides bring texture, freshness, and balance to the dish, creating a well-rounded meal.
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How to Store and Reheat Egg Roll Stir Fry
This stir fry is perfect for meal prep or leftovers, making it a great dish to store and reheat.
To store: Let the stir fry cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
To reheat: Warm the stir fry in a pan over medium heat, stirring occasionally. If the sauce has thickened, add a little splash of water to loosen it. Alternatively, you can microwave individual portions, but be careful not to overcook the veggies.
The stir fry tastes just as good the next day, with the flavors deepening as it sits.
Frequently Asked Questions
1. Can I use a different protein?
Yes, you can substitute ground turkey, chicken, or beef for the pork. For a vegetarian option, tofu or tempeh works well.
2. Can I add other vegetables?
Definitely! You can add bell peppers, snap peas, mushrooms, or even baby corn to the stir fry for more texture and flavor.
3. How can I make this spicier?
Add more chili garlic sauce or fresh chili peppers to the stir fry to give it more heat.
4. Can I make this ahead of time?
Yes, this stir fry stores well in the fridge and can be reheated. In fact, the flavors develop even more after a day or two.
5. Can I freeze this stir fry?
Yes, you can freeze it for up to 2 months. Just make sure it’s cooled completely before freezing in an airtight container or freezer bag.
This egg roll stir fry is quick, flavorful, and perfect for busy nights or meal prepping. With a savory sauce, crunchy veggies, and your choice of protein, it’s a meal the whole family will enjoy.
Egg Roll Stir Fry
Equipment
- Wok or Large Pan For stir-frying the meat and vegetables
- Spatula For stirring and tossing the stir fry
Ingredients
- 1 lb ground pork or chicken, beef, or tofu
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger minced
- 3 cups shredded cabbage
- 1 cup carrots shredded
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce optional for heat
- 1 teaspoon sesame oil
- green onions for garnish
Instructions
- Heat sesame oil in a wok or large pan. Add ground pork and cook until browned, breaking it into crumbles.
- Add chopped onion, garlic, and ginger to the pan. Sauté until softened and fragrant, about 2–3 minutes.
- Stir in shredded cabbage and carrots. Cook for 5–7 minutes, until the vegetables are tender but still slightly crisp.
- Add soy sauce, rice vinegar, and chili garlic sauce (if using). Toss everything together to coat the vegetables and meat in the sauce.
- Cook for an additional 2–3 minutes, allowing the flavors to meld.
- Garnish with chopped green onions and serve immediately. Enjoy on its own or over a bed of rice.
Notes
- Feel free to add more vegetables like bell peppers, snap peas, or mushrooms for extra texture.
- For a vegetarian version, use tofu or tempeh instead of ground meat.
- Adjust the spice level by adding more chili garlic sauce or fresh chilies.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!