Egg Roll Stir-Fry
Craving the bold, savory flavors of egg rolls but don’t want the deep-fried fuss?
This Egg Roll Stir-Fry packs all that deliciousness into a quick, one-pan meal—loaded with juicy ground beef, crisp veggies, and a punchy sauce.
Ready in just 20 minutes, it’s perfect for busy weeknights, low-carb lifestyles, or anyone who just loves a fast, satisfying dinner.
Serve it over rice, top it with crispy wonton strips, and dig in.
You won’t miss the wrapper!
For Egg Roll Stir-Fry
- Ground Beef– Adds rich, savory flavor and pairs perfectly with the seasonings. Can be swapped for ground turkey.
- Olive Oil – Used for sautéing and bringing out the flavors of the ingredients.
- Fresh Ginger & Garlic – The key aromatics that add depth and warmth to the dish.
- Cornstarch – Helps thicken the sauce and coat the meat for better texture.
- Chinese Five-Spice – A fragrant blend that enhances the classic egg roll taste.
- Low-Sodium Soy Sauce – Provides umami and saltiness while keeping sodium levels in check.
- Sesame Oil – Adds a deep, nutty flavor that brings the dish together.
- Chili Paste – Brings a hint of heat and an extra layer of flavor.
- Coleslaw Mix – A convenient mix of shredded cabbage and carrots, adding crunch and freshness.
- Kosher Salt – To season the dish, only if needed.
For Serving & Toppings
- Cooked Rice – A perfect base to soak up all the delicious flavors.
- Green Onions – Adds a fresh, slightly sharp bite to the final dish.
- Wonton Strips – For extra crunch and texture, if desired.
Egg Roll Stir-Fry
Craving the bold, savory flavors of egg rolls but don’t want the deep-fried fuss? This Egg Roll Stir-Fry packs all that deliciousness into a quick, one-pan meal—loaded with juicy ground beef, crisp veggies, and a punchy sauce.
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Servings: 5
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Ingredients:
- 1 tbsp olive oil
- 1 lb ground beef
- 2-inch piece fresh ginger, minced
- 4 cloves garlic, minced
- 1 tsp cornstarch
- ½ tsp Chinese five-spice
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- 2 tbsp chili paste
- 16 oz coleslaw mix (with carrots preferred)
- Kosher salt, to taste (if needed)
- Cooked rice, for serving
- Green onions, thinly sliced (for topping)
- Wonton strips, for garnish (optional)
Instructions:
- Heat oil in a large skillet over medium-high heat. Add ground beef, ginger, and garlic, breaking up the meat as it cooks until fully browned. Drain excess liquid if necessary.
- Sprinkle with cornstarch and five-spice, stirring to coat. Add soy sauce, sesame oil, and chili paste, cooking for about 2 minutes until a sauce forms.
- Stir in coleslaw mix, toss to combine, and cover for 2-3 minutes until the cabbage is bright green and slightly wilted.
- Taste and add salt if needed. Serve over rice, garnished with green onions and wonton strips if desired. Enjoy!
Nutrition :
Calories: 320 | Carbs: 9g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 717mg | Potassium: 472mg | Fiber: 2g | Sugar: 4g | Vitamin A: 102IU | Vitamin C: 36mg | Calcium: 58mg | Iron: 2mg
Common Questions & Answers for Egg Roll Stir-Fry
- Can I swap the beef for another protein?
Absolutely! Ground chicken or turkey work great. Even shrimp or tofu if you’re feeling adventurous! Just adjust the seasoning to taste. - What if I don’t have fresh garlic or ginger?
No worries! Use 1 teaspoon each of garlic powder and ground ginger. Fresh is best, but these will still bring plenty of flavor. - Can I use bagged coleslaw mix instead of chopping cabbage and carrots?
Yes! That’s the best shortcut. Look for a mix with thinly shredded carrots for the perfect texture. - How do I store leftovers, and how long will they last?
Pop them in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave, adding a splash of soy sauce if needed. - Is this recipe low-carb or keto-friendly?
It sure is! Skip the rice, serve it in lettuce cups, or eat it as-is for a flavor-packed, low-carb meal.
