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Egg Roll Stir Fry

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Egg Roll Stir Fry gives you all the goodness and flavor of an egg roll, with just a fraction of the fat and calories. This delicious, filling one-pot meal is ready in 25 minutes

This post and recipe card updated February 29, 2020
Egg Roll Stir Fry gives you all the goodness and flavor of an egg roll, with just a fraction of the fat and calories. This delicious, filling one-pot meal is ready in about 25 minutes #eggroll #eggrollstirfry #groundbeef #cabbage #bokchoy #stirfry #glutenfree #onepotmeal #skilletmeal #karylskulinarykrusade

When I cook, I try to balance my meals. If I go heavy at dinner I’ll have a lighter lunch, and vice-versa. But when I eat out I have much less self-control, especially when friends order yummy deliciousness. I say I’m going to be strong, but that doesn’t last long and I order something yummy too so I won’t feel left out. Is that logical? Of course not, but I justify it anyway.

Asian food is one of my favorite cuisines. I love the bold flavors, but I don’t love that many of the dishes at Asian restaurants are high in calories and sodium. I’ve mastered Baked General Tso’s Chicken and Kung Pao Chicken at home, and they make regular appearances on my meal plan.

The lunch combos at Asian restaurants almost always include an egg roll or spring roll. For a long time, I was strictly team egg roll, but a few years ago I moved towards spring roll for a little bit healthier option. So when I crave the flavor of egg rolls at home but want a lighter option, I make Egg Roll Stir Fry

WHY THIS RECIPE WORKS
  • You can enjoy generous servings without the guilt
  • It’s easy to substitute different types of protein
  • It’s a one-skillet meal that’s on the table in about 25 minutes
Egg Roll Stir Fry gives you all the goodness and flavor of an egg roll, with just a fraction of the fat and calories. This delicious, filling one-pot meal is ready in about 25 minutes #eggroll #eggrollstirfry #groundbeef #cabbage #bokchoy #stirfry #glutenfree #onepotmeal #skilletmeal #karylskulinarykrusade

I love Egg Roll Stir Fry because you still get all of the fabulous flavors of an egg roll, but with a fraction of the fat and calories.

INGREDIENT TIPS FOR EGG ROLL STIR FRY

I use lean ground beef for Egg Roll Stir Fry. I typically buy 90% lean (90/10), but sometimes I’ll use 85/15. If you use a fattier beef, drain the excess fat before adding other ingredients.

Cabbage is an excellent source of vitamins K and C, helps improve digestion, and is very low in calories. So while it’s not exciting at all on its own, it’s a great ingredient to incorporate into dishes.

Chop or shred the cabbage into thin pieces. Raw cabbage is tough, particularly the outer layers, so you want thinner slices so they cook faster.

I also add baby bok choy, which is rich in vitamins A, C and K, and a good source of calcium, potassium, and phosphorous. Just like the cabbage, chop the bok choy leaves into thin slices.

Slice or shred the raw carrots. I prefer to slice them, for presentation; but it’s personal preference. Just make sure they are in thin pieces so they cook quickly.

The sauce is simple, yet extremely flavorful. I use Low Sodium Soy Sauce and Rice Vinegar, plus onion powder, and garlic powder. I also add fresh onion and garlic to the beef, for another layer of flavor.

Egg Roll Stir Fry gives you all the goodness and flavor of an egg roll, with just a fraction of the fat and calories. This delicious, filling one-pot meal is ready in about 25 minutes #eggroll #eggrollstirfry #groundbeef #cabbage #bokchoy #stirfry #glutenfree #onepotmeal #skilletmeal #karylskulinarykrusade
STEP BY STEP INSTRUCTIONS

Prep the vegetables:

  • Shred or chop the cabbage into thin slices.
  • Cut the bottom 1/2″ from the core of the bok choy. Cut the rest of the bok choy into thin slices, rinse well and drain.
  • Peel the carrots, and slice them into thin discs or chop them into thin slices

In a small bowl, combine the sauce ingredients: soy sauce, rice vinegar, onion powder, garlic powder, and fresh ginger.

overhead process shot: prepped vegetables and sauce mixture in a glass bowl

In a large skillet, heat the oil over medium heat. Add the onion and saute for 3 minutes, until translucent. Add garlic and cook for 1 minute. Add ground beef and cook for 7-8 minutes, until cooked through

overhead process shot: onion, garlic & ground beef sauteeing in a skillet

Add cabbage, bok choy, and carrots to the skillet.

Stir the mixture to combine, add sauce, and stir again. Cover and cook for 8-10 minutes over medium heat, until cabbage and bok choy are soft.

Yes, I do sometimes miss the crunch and flavor of the egg roll wrapper. So when I want that craving I’ll make my Crispy Baked Egg Rolls. But when I want the flavor without the guilt, Egg Roll Stir Fry hits the spot.

FREQUENTLY ASKED QUESTIONS

Do I have to use beef? Not at all. You can use ground pork, ground chicken, or even shrimp. Whatever you love in an egg roll, you can make it as Egg Roll Stir Fry

What if I don’t have bok choy? You can certainly omit it. I only started adding it more recently.

Can I use other types of cabbage? Yes, you could use Chinese cabbage, or even try it with red cabbage.

How about leftovers? Egg Roll Stir Fry is perfect for leftovers. Stored in an airtight container in the fridge, it will last about a week.

overhead shot of finished Egg Roll Stir Fry in a black skillet
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Egg Roll Stir Fry

Egg Roll Stir Fry

Yield: 2 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Egg Roll Stir Fry gives you all the goodness and flavor of an egg roll, with just a fraction of the fat and calories. This delicious, filling one-skillet meal is ready in 25 minutes

Ingredients

Instructions

  1. In a medium bowl, combine soy sauce, rice vinegar, garlic powder, onion powder, and ginger. Set aside.
  2. Chop or shred the cabbage. Make sure to cut/shred into thin slices, to speed up cooking time
  3. Cut and discard about 1/2" off the bottom of the bok choy. Rinse leaves thoroughly, especially at the bottom, to remove any dirt. Chop bok choy into thin strips
  4. Prepare carrots. Either shred with a vegetable peeler or slice thinly into discs
  5. In a large skillet over medium heat, add oil and onion, and cook for 3 minutes, until onion is soft. Add garlic and cook for 1 minute, until garlic becomes fragrant.
  6. Add ground beef to skillet and cook until browned, about 5 minutes.
  7. If you are using a fattier beef, drain and discard the fat before continuing
  8. Add cabbage, bok choy and carrots to skillet, and stir to combine.
  9. Pour sauce into the skillet and stir to combine.
  10. Cover and cook for 8-10 minutes, until cabbage and bok choy are soft. Serve immediately

Notes

I use lean ground beef (90% or 85% lean). If you use a fattier beef, drain the excess fat before adding other ingredients.

Chop or shred the cabbage into thin pieces. Raw cabbage is tough, particularly the outer layers, so you want thinner slices so they cook faster.

FREQUENTLY ASKED QUESTIONS

Do I have to use beef? Not at all. You can use ground pork, ground chicken, or even shrimp. Whatever you love in an egg roll, you can make it as Egg Roll Stir Fry

What if I don’t have bok choy? You can certainly omit it. I only started adding it more recently.

Can I use other types of cabbage? Yes, you could use Chinese cabbage, or even try it with red cabbage.

How about leftovers? Egg Roll Stir Fry is perfect for leftovers. Stored in an airtight container in the fridge, it will last about a week.

Nutrition Information:
Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 475Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 101mgSodium: 184mgCarbohydrates: 19gFiber: 6gSugar: 8gProtein: 38g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

Adapted from Once a Mom, Always a Cook

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Miz Helen

Tuesday 7th of February 2017

I love your stir fry! I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon! Miz Helen

Danielle

Wednesday 1st of February 2017

I am so glad I found this recipe. I try to eat very healthy during the week, and splurge on the weekend. I am always looking for good during the week healthy recipes, and this is a great idea. I'll probably go with turkey to be extra lean. I am so excited to make this next food prep cycle!

Karyl

Wednesday 1st of February 2017

Thank you Danielle! I try to eat healthy too, but it doesn't always work well :) Yes, I think turkey would be a great substitute for the beef! Or even just a lean ground beef. I use 93/7, and it works really well. Thank you for stopping by

Kari Wagner Hoban

Friday 20th of January 2017

I have not been this excited for a recipe in YEARS. If I gain five pounds this week, I blame you.

Karyl

Friday 20th of January 2017

Hahaha!! That is so funny Kari. And the great thing is, you can eat a bunch of it and not feel guilty :) Thank you for stopping by

Helen at the Lazy Gastronome

Monday 12th of December 2016

Looks delicious! Thanks for sharing on the What's for Dinner link up!

Karyl

Thursday 15th of December 2016

Thanks Helen! It's such a quick and easy dish to pull together. Thanks for stopping by

Dara

Sunday 11th of December 2016

I really want to try this stir fry. It looks really good. I love egg rolls, and I love stir fry. Sounds perfect :) definitely saving this one my recipe board.

Karyl

Thursday 15th of December 2016

Thanks Dara! It's really delicious, and tastes so much like egg rolls. Thanks for stopping by

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