Easy Egg Roll Stir Fry

If you’ve ever found yourself craving the crispy, savory deliciousness of an egg roll but didn’t want to mess with deep frying or those delicate wrappers, you are absolutely going to love this Easy Egg Roll Stir Fry. This recipe has all the bold, familiar flavors of a traditional egg roll—like juicy ground beef, tender cabbage, garlic, and a touch of ginger—without the extra work. Plus, it all comes together in one skillet. Less mess, more flavor. Win-win!

This dish is a favorite in my house for a few reasons. First, it’s fast. We’re talking 30 minutes or less, start to finish. Second, it’s crazy versatile. You can swap out the protein, tweak the spice level, or serve it over whatever you’ve got on hand—rice, noodles, cauliflower rice—you name it. And third? The leftovers might be even better the next day, making it a meal prep dream.

So whether you’re trying to eat a little lighter or just looking for something new to shake up your weeknight dinner routine, this Egg Roll Stir Fry is about to become a go-to. Let’s jump right into it!

Ingredients You’ll Need

Here’s what goes into this flavor-packed skillet meal:

• 1 pound ground beef(or substitute with ground turkey, chicken, or beef)

• 2 tablespoons sesame oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 teaspoon fresh grated ginger (or ¼ teaspoon ground ginger)

• 1 small head of green cabbage, thinly sliced (about 4 cups)

• 1 large carrot, shredded

• ½ cup bean sprouts (optional but adds a nice crunch!)

• 2 tablespoons soy sauce (or tamari for a gluten-free option)

• 1 tablespoon rice vinegar

• ¼ teaspoon crushed red pepper flakes (optional for a kick)

• 2 green onions, sliced, for garnish

• 1 tablespoon sesame seeds, for garnish

STEP 1: Cook the Protein

Start by heating up your skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil, letting it shimmer slightly before adding in your ground beef(or whatever meat you’re using). Use a spatula to break it apart as it cooks, and sauté until it’s fully browned—this should take about 5 to 7 minutes. Once the meat is done, transfer it to a plate and set it aside.

Tip: If your meat gives off a lot of grease, you can drain some of it—but leave a little behind to flavor the veggies in the next step.

STEP 2: Sauté the Veggies

In the same skillet (because we’re keeping this a one-pan wonder!), toss in a touch more sesame oil if needed, and then add the diced onion, minced garlic, and grated ginger. Let that cook for about 2 to 3 minutes, just until everything smells amazing and the onion starts to soften.

Now comes the magic: add your sliced cabbage and shredded carrot to the pan. Give everything a good stir so the flavors mix together, then let it cook for 5 to 7 minutes, stirring occasionally. The goal here is to soften the cabbage just enough while keeping a little crunch—that texture is what gives this dish its egg roll vibes!

If you’re using bean sprouts, go ahead and stir those in at the very end of this step. They cook super fast and add such a nice bit of freshness.

Welcome back to the kitchen! So far, we’ve sautéed the beef until it’s golden and juicy, and softened our cabbage, carrots, and onions until just tender. That blend of savory meat and crunchy veggies already smells like takeout—but better. Now it’s time to tie everything together with a bold, tangy sauce and finish things off with toppings that bring both flavor and flair.

This next part is where the dish truly transforms into something crave-worthy. The sauce is quick and easy, made with pantry staples like soy sauce and rice vinegar, and it gives this stir fry its signature egg roll taste—salty, savory, and just a little zingy. Let’s get back into it!

STEP 3: Add the Sauce

Now that your veggies are tender and slightly crisp, it’s time to bring back the cooked beef. Add it to the skillet with the vegetables and give everything a good mix to combine.

Next, pour in your 2 tablespoons of soy sauce (or tamari if you need to keep things gluten-free) and 1 tablespoon of rice vinegar. If you’re like me and love a little heat, sprinkle in ¼ teaspoon of crushed red pepper flakes—but you can totally skip this if you’re serving picky eaters or little ones.

Toss everything together thoroughly so that the sauce evenly coats the meat and vegetables. Let it all heat through for 2 to 3 minutes, just until everything is warm and perfectly melded together. You’ll start to notice that familiar egg roll flavor shining through—salty, tangy, garlicky, and so satisfying.

STEP 4: Garnish and Serve

Take the skillet off the heat and get ready for the final touch—garnishes! Sprinkle the stir fry with sliced green onions and a generous handful of toasted sesame seeds. Not only do these add a pop of color and texture, but they also enhance the dish with a toasty, nutty bite that really brings everything together.

You can serve your Egg Roll Stir Fry just as it is (and trust me, it’s amazing on its own), or pair it with:

• Steamed white or brown rice

• Cauliflower rice for a low-carb option

• Lo mein or ramen noodles for a heartier, more filling twist

This dish is incredibly customizable depending on your dietary needs or what you’ve got in your fridge. And if you’re cooking for a crowd, just double the ingredients—it scales up beautifully.

Tips & Variations

Now that you’ve got the basic recipe down, here are a few quick tips and tweaks to keep in your back pocket:

• Switch up the protein: Ground turkey, chicken, or beef all work great. Want to make it vegetarian? Crumbled tofu or chopped mushrooms are tasty substitutes.

• Add more veggies: Bell peppers, snap peas, or even baby spinach can be tossed in for extra color and nutrients.

• Make it saucy: If you like things a bit juicier, stir in a splash more soy sauce or a drizzle of hoisin sauce right before serving.

• Spice it up: A dash of sriracha or chili oil can add an extra layer of heat for spice lovers.

• Meal prep magic: This dish stores super well in the fridge and makes an excellent next-day lunch. Just reheat in a pan or microwave until warmed through.

Easy Egg Roll Stir Fry (One-Pan, Low-Carb Dinner Idea!)

You’ve browned the meat, sautéed the veggies, stirred in that delicious sauce, and garnished it all with sesame seeds and green onions. Whether you’re spooning this right out of the skillet or serving it neatly over a bowl of rice, there’s no denying it—this Egg Roll Stir Fry is just downright satisfying.

Before we close things out, let’s tackle some of the most common questions I get about this recipe. From storage tips to ingredient swaps, here’s everything you need to know to make this dish your own.

Frequently Asked Questions

Can I make this recipe vegetarian or vegan?
Absolutely! Swap the ground beef for crumbled tofu or plant-based ground meat. Make sure to use tamari or a certified vegan soy sauce to keep it fully plant-based.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, just pop it in the microwave or warm it in a skillet over medium heat until heated through.

Can I freeze this stir fry?
Technically yes, but it’s best enjoyed fresh or refrigerated. Cabbage tends to release extra water after freezing, which can make the texture a bit mushy when reheated.

What can I serve this with?
It’s great on its own, but you can serve it over white rice, brown rice, cauliflower rice, or even noodles. For a fun twist, try wrapping it in lettuce leaves for a low-carb lettuce wrap!

How do I make it spicier?
For extra heat, add more red pepper flakes, a drizzle of sriracha, or a spoonful of chili garlic sauce. Adjust to your spice tolerance!

Can I use pre-shredded coleslaw mix instead of fresh cabbage?
Yes! This is a great shortcut. Just make sure to use a mix without dressing. It works wonderfully and saves you some prep time.

Do I have to use sesame oil?
Sesame oil adds a distinct, nutty flavor that really makes this dish shine. But if you’re out, you can substitute with any neutral oil—just know the flavor will be slightly different.

Final Thoughts

Egg Roll Stir Fry is one of those magical meals that manages to hit all the right notes—it’s fast, filling, packed with flavor, and endlessly adaptable. Whether you’re trying to clean out your veggie drawer or just need a reliable 30-minute dinner, this recipe has your back.

What I love most is how it tastes just like your favorite takeout egg rolls—without the deep-frying, the wrappers, or the mess. And the fact that it all comes together in one pan? That’s the kind of dinner win we can all use a little more of.

If you give this recipe a try, I’d love to hear what you think! Did you make any fun additions or swaps? Leave a comment and let’s chat about how you made it your own. And don’t forget to save or share this one—you’ll definitely want to make it again!

Egg Roll Stir Fry

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Egg Roll Stir Fry takes all the savory, satisfying flavors of a classic egg roll and transforms them into a quick and hearty one-pan meal. This low-carb dish skips the wrapper but keeps the crunch and zest, making it a healthy weeknight favorite. Customizable with your choice of protein and level of spice, it’s perfect served on its own or over rice or cauliflower rice.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 pound ground beef or substitute with ground turkey, chicken, or beef

2 tablespoons sesame oil

1 small onion, diced

2 garlic cloves, minced

1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger

1 small head of green cabbage, thinly sliced (about 4 cups)

1 large carrot, shredded

1/2 cup bean sprouts, optional

2 tablespoons soy sauce or tamari for gluten-free option

1 tablespoon rice vinegar

1/4 teaspoon crushed red pepper flakes, optional for heat

2 green onions, sliced, for garnish

1 tablespoon sesame seeds, for garnish

Instructions

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground beef, breaking it up with a spatula as it cooks. Sauté until the meat is browned and fully cooked, about 5 to 7 minutes. Remove the beef from the skillet and set it aside.

Sauté the Vegetables
In the same skillet, add a bit more sesame oil if needed. Add the diced onion, minced garlic, and ginger. Cook for 2 to 3 minutes until fragrant. Add the shredded cabbage and carrot, stirring to combine. Cook for another 5 to 7 minutes, stirring occasionally, until the cabbage has softened slightly but retains some crunch. Stir in the bean sprouts if using.

Add the Sauce
Return the cooked ground beef to the skillet with the vegetables. Stir in the soy sauce, rice vinegar, and crushed red pepper flakes if desired. Toss everything together thoroughly and let it heat through for another 2 to 3 minutes.

Garnish and Serve
Remove the skillet from heat. Sprinkle the dish with sliced green onions and sesame seeds. Serve hot as a stand-alone meal or over rice or cauliflower rice for a heartier dish.

Notes

You can easily adjust the spice level by adding more or less red pepper flakes. For added flavor, try a drizzle of sriracha or hoisin sauce at the end. This dish stores well and makes excellent leftovers, reheated in a pan or microwave.