Egg Roll Stir Fry Recipe

A stir-fry recipe with cabbage and all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl!

So… you may have noticed I’m cooking a lot of recipes these days that are low carb and gluten free. Well, lemme tell you, there’s a reason. The minute I turned forty last year the pounds started packing on.

I’m a big gal. And that’s fine. I came to terms with the fact I ain’t ever going to be a size two 15 years ago. But even us big girls have a range we like to stay in.

And I stepped way out of that range this past year so I’m trying to get back in it again.

And you know what’s working for me? I’m trying to just eat meat and vegetables. I have dairy too and some nuts here and there if I get snacky but for the most part, it’s just meat and vegetables for me.

No flour, sugar, rice, potatoes, pasta or bread.

And it’s working! I’ve lost 12 pounds in the last three weeks and I haven’t been hungry once. I guess it helps that I really, really, honest to God, do love vegetables.

On Sundays I cook up whole batches of yummy vegetables and soups & stews to eat off of during the week. And you know what? I look forward to meal time!

So anyway, I came across this recipe from Once a Mom Always a Cook and just knew I had to try it! I LOVE EGG ROLLS. And the thought of being able to get all those yummy flavors in a dish I could enjoy without a shred of guilt sounded good to me!

This is delicious and it heats up beautifully too! I can’t wait to make this again!

Egg Roll Stir-Fry Recipe 

Yield: 4-6 Servings

PREP TIME: 10 Min

COOK Time: 20 Min

Total Time: 30 Min

A skillet recipe with cabbage and all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll stir-fry in a bowl!

INGREDIENTS:

• 1 lb. ground beef, pork or turkey

• 1 large onion, diced

• 1 small head of cabbage

• 2-3 carrots

• 4-5 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon black pepper

• 2 tablespoons sesame oil

• 1 tablespoon vegetable oil

• 1/4 cup soy sauce

INSTRUCTIONS:

1. Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain.

2. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

3. While meat and onions are cooking, cut cabbage into thin shreds; set aside.

4. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

5. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

6. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes.

7. Add soy sauce mixture then stir well.

8. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

NOTES:

• Substitute two bags coleslaw mix for cabbage and carrots if desired.

• I like ground pork or white turkey in this best!

• Substitute 1 teaspoon ground ginger for fresh if needed.

Did you make this recipe?