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
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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. They are delicious, easy to make, and I don’t miss takeout at all when I make them.
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 rolls. I still love egg rolls, but they are definitely the higher evil in terms of calories. I don’t buy cabbage very often, because it’s not that exciting on its own. However, it’s an excellent source of Vitamin K and Vitamin C, helps improve digestion, and is very low in calories. I’m trying to incorporate more cabbage dishes into my meal plan, so what better way than with an Egg Roll Stir Fry
I love this Egg Roll Stir Fry because it has all the goodness and flavor of an egg roll, with a fraction of the fat and calories. It is easy to make, has just a few ingredients, and is on the table in about 20 minutes.
KEYS TO THE PERFECT EGG ROLL STIR FRY
- I use lean ground beef (usually 90/10) for Egg Roll Stir Fry. Ground turkey would work as well
- The sauce is simple, yet extremely flavorful, and includes Low Sodium Soy Sauce, Rice Vinegar, Onion Powder, Garlic Powder, and fresh minced ginger. I also saute the meat with onion and minced garlic
- 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 add baby bok choy for additional flavor and more color. Just like the cabbage, make sure to chop the bok choy into thin slices. Also, cut off the bottom of the bok choy, and rinse the leaves well to remove any dirt
- Slice or shred the raw carrots. For presentation I like to slice them, but it’s personal preference
Yes, I do sometimes miss the crunch and flavor of the egg roll wrapper. I need to learn to make egg rolls at home so I can have that option when the craving hits. I never plan to make a large portion of Egg Roll Stir Fry, but when I start cutting the cabbage I almost always go overboard, and end up with way more than intended. But Egg Roll Stir Fry is more filling than a regular egg roll could ever be, so I can eat a large portion without the guilt.
Adapted from Once a Mom, Always a Cook
SHOP THIS RECIPE
- In a medium bowl, combine soy sauce, rice vinegar, garlic powder, onion powder, and ginger. Set aside.
- Chop or shred cabbage. Make sure to cut/shred into thin slices, to speed up cooking time
- Cut and discard bottom ends from bok choy. Rinse leaves thoroughly, especially at the bottom, to remove any dirt. Chop bok choy into thin strips
- Prepare carrots. Either shred with vegetable peeler, or slice thinly into discs
- In 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.
- Add ground beef to skillet and cook until browned, about 5 minutes.
- Add cabbage, bok choy and carrots to skillet, and stir to combine. Pour sauce into skillet, and stir to combine. Cover and cook for 8-10 minutes, until cabbage and bok choy are soft. Serve immediately