There's something truly comforting about the flavors of an egg roll—savory ground pork, crisp-tender cabbage, and a hint of soy and ginger. But what if you could enjoy all that goodness in a quick and easy stir fry, without the hassle of wrapping and frying?

I first tried this egg roll stir fry when I was craving takeout but wanted something a bit healthier. One bite in, and I knew it was a winner. Now, it's a staple in my kitchen—a go-to meal for busy weeknights when I need something fast, flavorful, and family-approved.

Why You'll Love This Egg Roll Stir Fry

Get ready to fall in love with a dish that's as easy as it is delicious. This egg roll stir fry packs all the flavors of your favorite crispy appetizer into a simple, one-pan meal.

First, it's ridiculously quick to make. In just 20 minutes, you’ll have a savory, satisfying dish ready to serve—perfect for those nights when you don’t want to spend hours in the kitchen.

It's also incredibly healthy. Loaded with lean ground pork, fresh cabbage, and a light but flavorful sauce, this recipe is naturally low-carb and packed with nutrients. You get all the satisfaction of takeout without the added grease and guilt.

Another reason to love this dish? It's budget-friendly. Using just a handful of affordable ingredients, you can feed the whole family without breaking the bank. Plus, it's a fantastic way to use up any leftover veggies you have in the fridge.

Best of all, it's endlessly customizable. Whether you prefer ground chicken, turkey, or even a vegetarian version with tofu, this dish adapts beautifully to your dietary needs and taste preferences.

Ingredients Notes

This recipe keeps things simple, but each ingredient plays an important role in creating the perfect balance of flavor and texture.

Ground Pork is the star of the show, giving the stir fry a rich, savory depth. If you prefer something leaner, ground turkey or chicken works just as well.

Cabbage adds that signature egg roll crunch. I like to use a mix of green and purple cabbage for a pop of color, but you can use whatever you have on hand—even pre-shredded coleslaw mix for an extra time-saver.

Carrots bring a touch of natural sweetness and extra crunch. Julienned or shredded carrots work best for even cooking.

Garlic and Ginger are the key aromatics in this dish. Fresh is best for the boldest flavor, but in a pinch, you can use garlic and ginger paste.

Soy Sauce forms the base of the sauce, adding umami and depth. Use low-sodium soy sauce if you’re watching your salt intake, or swap it for coconut aminos to keep it paleo-friendly.

Sesame Oil finishes the dish with a warm, nutty aroma. Just a small drizzle at the end makes all the difference, so don’t skip it!

You’ll also need a large skillet or wok to stir fry everything quickly and evenly.

How To Make This Egg Roll Stir Fry

This dish comes together in just a few easy steps, making it perfect for weeknight cooking.

Start by heating a large skillet or wok over medium-high heat. Add a bit of oil, then crumble in the ground pork. Cook for about 5-7 minutes, breaking it apart with a spatula, until it's browned and cooked through. If there’s excess grease, drain it before moving on.

Next, add the garlic and ginger, stirring constantly for about 30 seconds until fragrant. This quick step infuses the pork with rich, aromatic flavor.

Toss in the cabbage and carrots, stirring everything together. Let the veggies cook down for about 5 minutes, just until they’re tender but still crisp. You want them to keep some bite for that egg roll texture.

Now it’s time to add the sauce. Pour in the soy sauce and stir everything well, making sure the flavors coat every bite. Let it cook for another minute or two so the flavors meld together.

Finish with a drizzle of sesame oil, and if you like a little heat, sprinkle in some red pepper flakes or a drizzle of sriracha. Give everything one last stir, then remove from heat.

Serve it hot, garnished with sliced green onions and sesame seeds for extra flavor and crunch.

Storage Options

If you have leftovers, you’re in luck—this dish stores beautifully and reheats well.

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as they sit, making for an even tastier meal the next day.

To reheat, simply warm it in a skillet over medium heat, adding a splash of water if needed to keep it from drying out. The microwave works too, but the skillet keeps the texture best.

If you want to freeze it, let it cool completely before transferring to a freezer-safe container. It will stay fresh for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and reheat as usual.

Variations and Substitutions

One of the best things about this egg roll stir fry is how easy it is to customize.

Protein swaps: Instead of ground pork, try ground chicken, turkey, or even beef. For a vegetarian version, crumbled tofu or tempeh makes a great substitute.

Different veggies: Feel free to toss in extras like bell peppers, mushrooms, or snap peas. They add more texture and variety while keeping the dish nutritious.

Sauce variations: For a bit of sweetness, add a teaspoon of honey or hoisin sauce. If you love spice, a squeeze of sriracha or a dash of chili garlic sauce will give it a kick.

Make it keto: Swap the carrots for more low-carb veggies like zucchini or spinach, and use coconut aminos instead of soy sauce to keep the carbs low.

Whether you stick to the classic version or mix it up with your own twist, this egg roll stir fry is sure to be a new favorite. Quick, easy, and packed with flavor—it’s everything you love about egg rolls, without the fuss!