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Unstuffed Egg Roll Stir Fry
Who loves Asian cuisine?!!
This quick and easy recipe gives a whole new spin on the typical egg roll, instead of being stuffed AND fried it’s much healthier unstuffed and made at home with healthier oil.
I totally craved deep-fried egg rolls when I was pregnant with my oldest daughter 17 years ago, and *wish* that I would have had this recipe in my arsenal, rather than hitting up the take out joint MULTIPLE times per week!
Unstuffed Egg Roll Stir Fry is THE perfect dinner made with all natural ingredients that are good for the whole family!
Make ahead of time or whip it up for a quick delicious and nutritious dinner sure to please your entire crew!
Best part? This method is actually much easier than making regular stuffed egg rolls at home, but I bet it’ll definitely hit that same spot for ya!
Try this recipe using ground chicken or turkey, too! FANTASTIC any way you spin it!
Makes about 4-5 servings
- 1.5 lbs. lean grass fed ground beef
- 1 large head of green cabbage, shredded thinly
- 3 small carrots, peeled and cut into small matchsticks
- 6-8 green onions, cut into 2” pieces
- 4-5 cloves fresh garlic, minced
- 1 Tbsp grated fresh ginger
- 1 Tbsp sesame oil
- 1/4 cup low sodium soy sauce, Bragg’s liquid aminos, or (my favorite) coconut aminos
- 2 Tbsps toasted sesame seeds
In a small bowl, whisk garlic, ginger, sesame oil, and soy sauce, then set aside.
Heat a large skillet over medium-high heat, and add in the beef. Cook, breaking the meat with a wooden spoon until browned and cooked through.
Stir in your carrots, green onions and cabbage, then stir fry for about 3 minutes.
Drizzle your soy sauce mixture into the skillet, and continue stir-fry cooking for about 4 minutes more, or just until all of your vegetables are crisp-tender.
Sprinkle each serving with sesame seeds, and additional chopped green onions, if desired.
Works great for meal prep too!
Simply divide equally between 4 sealable containers, and store in your fridge for 4-5 days.