Egg Roll Stir Fry Recipe

There's something so satisfying about the flavors of an egg roll—the crispy cabbage, the savory pork, the punch of garlic and ginger. But sometimes, you just want all that goodness without the deep-frying or extra fuss. That’s where this Egg Roll Stir Fry comes in.

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I first made this dish on a night when I was craving takeout but didn’t want the heavy, greasy aftermath. What started as a quick skillet meal quickly became a staple in my house. It’s got all the bold flavors of an egg roll, but it’s lighter, faster, and perfect for busy weeknights.

Why You’ll Love This Egg Roll Stir Fry

Get ready to fall in love with a meal that’s as simple as it is delicious. This dish takes all the best parts of an egg roll and turns them into a quick, one-pan wonder.

First, it's incredibly easy to make. With just a handful of ingredients and a few minutes of prep, you’ll have a satisfying meal on the table in no time.

It’s also packed with flavor. The combination of savory ground pork, fresh garlic and ginger, and crispy cabbage creates a dish that’s bursting with bold, takeout-style taste.

This recipe is naturally low-carb, keto-friendly, and gluten-free when using the right ingredients. If you’re looking for a lighter meal that still delivers on flavor, this is the perfect option.

Plus, it’s super customizable. Whether you want to swap the protein, add extra veggies, or spice it up with sriracha, this dish can easily be adjusted to suit your taste.

Ingredients Notes

This stir fry is all about fresh, simple ingredients coming together for an irresistible dish.

Ground pork is the classic choice for that authentic egg roll flavor, but you can easily substitute it with ground turkey, chicken, or even tofu for a vegetarian version.

Cabbage is the star of this dish, providing crunch and bulk. A mix of green and purple cabbage adds great color and texture, but a bag of coleslaw mix is a great shortcut if you're in a hurry.

Garlic and ginger bring the unmistakable depth of flavor that makes this dish taste like your favorite takeout. Freshly minced is best, but pre-minced or even paste versions work in a pinch.

Soy sauce or coconut aminos provide the salty umami base that ties everything together. If using soy sauce, opt for low sodium to keep things balanced.

A touch of sesame oil adds richness and that signature nutty aroma. Just a drizzle at the end is all you need!

If you like spice, red pepper flakes or sriracha will take this dish to the next level. Add a little or a lot, depending on your heat tolerance.

No special equipment is needed—just a large skillet or wok to ensure everything cooks evenly without overcrowding.

How To Make This Egg Roll Stir Fry

This recipe comes together in just a few simple steps, making it a go-to for busy nights.

Start by heating a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and crumbled, breaking it up as it cooks. If there’s excess grease, drain it, but leave a little behind for flavor.

Next, stir in the garlic and ginger, cooking for about 30 seconds until fragrant. This step releases all those delicious aromatics that make this dish irresistible.

Add the shredded cabbage and carrots, stirring well to combine. The cabbage will start to soften, but you want to keep some crunch for texture. If you’re using a bagged coleslaw mix, this part is even easier!

Pour in the soy sauce and stir everything together, letting the flavors meld for a few minutes. If you like it spicy, now’s the time to add sriracha or red pepper flakes.

Finish with a drizzle of toasted sesame oil and a sprinkle of sliced green onions for a fresh, flavorful boost. Serve immediately, either on its own or over rice or cauliflower rice for a more filling meal.

Storage Options

This stir fry keeps well, making it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. The flavors continue to develop, making it even better the next day!

To reheat, warm it in a skillet over medium heat for the best texture. If using a microwave, heat in short bursts, stirring in between to keep the cabbage from getting too soft.

If you want to freeze it, portion the stir fry into freezer-safe bags or containers. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.

Variations and Substitutions

One of the best things about this dish is how flexible it is. Here are a few ways to switch it up:

Swap the protein – Try ground turkey, chicken, or even shrimp for a different take on the classic flavors. For a vegetarian version, crumbled tofu or tempeh work beautifully.

Change up the veggies – While cabbage is key, you can also add bell peppers, mushrooms, or snap peas for extra color and crunch.

Make it saucy – If you prefer a more saucy stir fry, mix in a tablespoon of hoisin sauce or a splash of rice vinegar for extra depth.

Boost the spice – Love heat? Add extra sriracha, gochujang, or Thai chilies to bring the fire.

Go fully keto – This dish is naturally low-carb, but if you want to keep it strict keto, swap out the carrots for extra cabbage or zucchini.

The beauty of this Egg Roll Stir Fry is that it can be whatever you want it to be—simple, bold, comforting, or spicy. However you make it, one thing’s for sure: you’ll be coming back for seconds. Enjoy!

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