Egg roll stir fry Recipe gives you every savory, garlicky flavor of a takeout egg roll without the deep frying or the fiddly wrappers. It’s browned ground beef, crisp cabbage and carrots, and a punchy sauce of soy, sesame oil, garlic, and ginger, all tossed together in one pan in about 25 minutes. Also known as egg roll in a bowl, it’s the kind of fast, satisfying dinner that tastes indulgent but happens to be naturally low carb.
The whole thing is genuinely a dump and stir affair once the meat is browned. Bagged coleslaw mix does the chopping for you, the sauce comes together in seconds, and the cabbage stays crisp tender if you cook it quick and hot. I’ll walk you through the sauce, the best meat to use, and the little touches that make it taste like the inside of your favorite egg roll.
Key Takeaways
- All the flavor of an egg roll ground meat, cabbage, garlic, and ginger with none of the frying or wrapping.
- Bagged coleslaw mix makes it a true 25 minute, one pan dinner.
- Brown the meat to 160°F, then stir fry the cabbage just until crisp tender.
- A savory sweet sauce of soy sauce, sesame oil, and a little sriracha ties it all together.
- Naturally low carb and keto friendly; serve in bowls, over rice, or in lettuce cups.
Why You’ll Love This Egg Roll Stir Fry
This recipe earns its spot because it delivers big, crave worthy flavor with almost no effort or cleanup.
It’s ready in about 25 minutes in a single pan, so weeknights stay easy. It tastes just like the filling of a great egg roll, savory and a little sweet, without any deep frying. It’s naturally low carb, keto friendly, and easy to make Whole30 or paleo with a couple of swaps. And it’s endlessly flexible, working with whatever ground meat you have and whatever heat level you like. Serve it as is, over rice, or scooped into lettuce cups, and it fits just about any night.
What Is Egg Roll Stir Fry?
Egg roll stir fry, also called egg roll in a bowl or crack slaw, is a deconstructed egg roll: the savory ground meat and cabbage filling stir fried in a pan and skipped the fried wrapper entirely. You get all the flavor in a fraction of the time.
The dish is inspired by Chinese American egg rolls, the deep fried appetizers whose filling is built mostly on shredded cabbage and chopped meat. By taking that filling and stir frying it on its own, you keep the garlicky, gingery, sesame rich flavor while making it faster, lighter, and low carb. Understanding that helps you season it right: you’re recreating the inside of an egg roll, so aim for savory, aromatic, and just a touch sweet.
Ingredients You’ll Need
This is a short, forgiving list. Here’s what each part brings; measurements are in the recipe card below.
Ground meat. Ground beef is hearty and classic here, but pork is the most traditional egg roll flavor. Turkey or chicken keep it lean.
Coleslaw mix. A bag of shredded cabbage and carrots is the shortcut that makes this a true weeknight meal. You can shred your own cabbage if you prefer.
Onion, garlic, and ginger. The aromatic base that gives the dish its takeout flavor. Fresh garlic and ginger are best, but the powders work in a pinch.
Soy sauce. The savory backbone. Use coconut aminos or tamari to keep it paleo or gluten free.
Toasted sesame oil. Non negotiable. Its nutty aroma is what makes the whole thing taste like an egg roll, so add it at the end rather than cooking it away.
Rice vinegar and a touch of sweetness. Vinegar brightens everything, and a little hoisin or honey rounds it out. Sriracha or chili paste adds optional heat.
Here’s a quick swap guide for the most common substitutions:
| Ingredient | Substitute | Notes |
| Ground beef | Ground pork, turkey, or chicken | Pork is most traditional; turkey is leanest |
| Coleslaw mix | Shredded green cabbage + carrots | About 6 cups; a little more prep |
| Soy sauce | Coconut aminos or tamari | For paleo, Whole30, or gluten free |
| Hoisin sauce | Honey or brown sugar | Just enough to balance the salt |
| Fresh garlic/ginger | 1 tsp each garlic and ginger powder | Fresh is best, but powders work |
Equipment You’ll Need
You need very little for this one pan meal.
- A large skillet or wok gives the cabbage room to sear instead of steam, which keeps it crisp.
- A wooden spatula is perfect for breaking up the meat and tossing the slaw.
- And a microplane or garlic press makes quick work of the fresh garlic and ginger. If you already have a big nonstick or cast iron pan, you’re set.
How to Make Egg Roll Stir Fry Recipe
The method is simple: brown, add aromatics, wilt the slaw, and finish. Here’s how I do it.
Step 1: Brown the meat. Heat a large skillet over medium high and cook the ground beef, breaking it into crumbles, for 5 to 7 minutes until browned and no longer pink at a safe ground meat temperature of 160°F. Drain any excess grease.
Step 2: Add the aromatics. Stir in the diced onion, garlic, and ginger with a teaspoon of sesame oil, and cook for 2 to 3 minutes until fragrant and the onion softens. Your kitchen will start smelling like your favorite takeout spot.
Step 3: Wilt the slaw. Add the coleslaw mix along with the soy sauce, rice vinegar, hoisin, and sriracha. Toss and stir fry over medium high heat for 4 to 6 minutes, just until the cabbage wilts but still has a little crunch.
Step 4: Finish and serve. Take the pan off the heat and drizzle in the remaining toasted sesame oil. Top with sliced green onions and sesame seeds, taste for salt, and serve right away, on its own or over rice.
What Meat Is Best for Egg Roll in a Bowl?
Ground pork is the most traditional and gives the truest egg roll flavor, but ground beef, turkey, and chicken all work beautifully. Beef is rich and hearty, turkey and chicken keep it lean, and pork sausage adds built in seasoning.
Whatever you choose, brown it well and drain the excess fat so the dish doesn’t turn greasy. For a vegetarian version, crumbled extra firm tofu or a mix of mushrooms stands in nicely, since mushrooms bring the same savory, umami depth. If you use a very lean meat, add an extra drizzle of oil so it doesn’t dry out.
Can You Use Bagged Coleslaw Mix?
Yes, bagged coleslaw mix is the secret to how fast this comes together. A standard bag of shredded cabbage and carrots is already prepped, so you skip all the chopping and go straight to cooking.
If you’d rather use fresh, thinly shred about six cups of green cabbage and a cup of carrots. A broccoli slaw mix works too and adds extra crunch. Whichever you use, add it toward the end and cook it just until wilted, since the goal is crisp tender cabbage, not soft and soggy.
Expert Tips for the Best Results
These small habits are what make it taste like restaurant takeout.
Don’t skip the toasted sesame oil, and add it at the end so its nutty aroma stays bright. Get the pan hot and don’t overcrowd it, so the cabbage sears and wilts rather than steaming into mush. Drain the meat well after browning to keep the dish from turning greasy. And taste before serving, adjusting the soy, vinegar, and heat until it’s balanced. If you love quick ground meat dinners like this, my Korean barbecue meatballs are another fast, saucy favorite.
Common Mistakes to Avoid
Most egg roll stir fry problems come down to a few fixable missteps. Here’s what goes wrong and how to correct it.
| Problem | Cause | Fix |
| Soggy, watery cabbage | Overcooked or pan too crowded | Cook hot and fast; stop while it’s crisp tender |
| Greasy dish | Meat fat not drained | Drain excess grease after browning |
| Flat, dull flavor | No sesame oil or under seasoned | Finish with toasted sesame oil; taste and adjust |
| Sauce too salty | Full sodium soy, too much | Use low sodium soy; add gradually |
| Bland aromatics | Garlic and ginger added too early | Add them with the onion and don’t burn them |
Variations to Try
This recipe is a flexible base you can take in a lot of directions.
For a fun nod to the name, scramble an egg right in the pan at the end and stir it through. Make it spicier with extra sriracha, chili crisp, or red pepper flakes. Go low carb or keto by serving it in lettuce cups or over cauliflower rice, and use coconut aminos to keep it Whole30. Add extra veggies like bell pepper, snap peas, or water chestnuts for more crunch. And if you’re craving another quick ground meat stir fry, my Thai basil chicken is a bold, fast weeknight winner.
What to Serve With Egg Roll Stir Fry?
This stir fry is a complete meal on its own, but it’s easy to build a bigger spread. The classic move is a base to soak up the savory sauce.
Serve it over steamed rice, cauliflower rice for low carb, or ramen and rice noodles, and finish with a drizzle of sriracha mayo and crunchy wonton strips for that full egg roll experience. For a takeout style feast, add a batch of General Tso’s chicken or a plate of crispy homemade chicken wontons on the side. A squeeze of lime and extra green onions tie everything together.
How Do You Store and Reheat It?
Store leftover egg roll stir fry in an airtight container in the fridge for up to 4 days. It makes a great meal prep lunch, though the cabbage softens a bit as it sits in the sauce.
To reheat, warm it in a hot skillet for a couple of minutes to refresh the texture, or microwave individual portions in short bursts. A splash of fresh soy sauce or a drizzle of sesame oil perks the flavor back up, since it mellows in the fridge. One honest note: this dish isn’t great for freezing, because the cooked cabbage turns watery and soft after thawing.
Can You Make It Ahead?
Yes, this is a meal prep favorite. You can cook it fully and portion it into containers for grab and go lunches through the week, or prep the components ahead and stir fry when you’re ready.
To prep ahead, brown the meat and whisk the sauce in advance, and keep the coleslaw mix bagged in the fridge. Then dinner comes together in under 10 minutes. It’s a natural for batch cooking alongside another quick Asian inspired dish like my Chinese chicken curry to keep the week’s lunches interesting.
Frequently Asked Questions
Is egg roll stir fry the same as egg roll in a bowl?
Yes, they’re the same dish under different names, sometimes also called crack slaw. All three describe the savory filling of an egg roll, ground meat and cabbage in a soy sesame ginger sauce, stir fried in a pan without the deep fried wrapper.
What if I don’t have fresh garlic or ginger?
Use about a teaspoon each of garlic powder and ground ginger. Fresh gives the brightest, most aromatic flavor, but the dried versions work well in a pinch. Add them with the soy sauce so they have a moment to bloom in the heat.
Is egg roll stir fry keto and low carb?
Yes, it’s naturally low carb and keto friendly. To keep carbs lowest, skip the hoisin and any added sugar, use coconut aminos instead of soy sauce, and serve it in lettuce cups or over cauliflower rice rather than regular rice.
Can I make it spicier?
Absolutely. Stir extra sriracha, sambal oelek, or chili crisp into the sauce, or finish with red pepper flakes. You can also add a diced fresh chili with the aromatics for a deeper, built in heat rather than just a topping.
Can I add an egg to it?
Yes, and it’s a fun nod to the name. Push the stir fry to one side of the pan, crack an egg into the empty space, scramble it, then stir it through the whole dish. It adds protein and a lovely soft texture.
Final Take
Egg roll stir fry proves you don’t need a deep fryer or a single wrapper to get that craveable egg roll flavor. Brown the meat, wilt the cabbage fast, and finish with toasted sesame oil for the real deal in about 25 minutes. Keep it low carb in a bowl or pile it over rice, and customize the heat however you like. Give it a try and come back to leave a rating so I know how yours turned out.
Egg Roll Stir Fry Recipe
Notes
- Cuisine: Asian Inspired
- 1 lb ground beef (or pork, turkey, or chicken)
- 1 tbsp toasted sesame oil, divided
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (14–16 oz) bag coleslaw mix (shredded cabbage and carrots)
- 3 tbsp soy sauce (or coconut aminos)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional)
- 1–2 tsp sriracha or chili paste (optional)
- Salt and black pepper, to taste
- Sliced green onions and sesame seeds, to garnish
- Heat a large skillet over medium high. Brown the ground beef, breaking it up, 5–7 minutes until cooked to 160°F. Drain excess grease.
- Add the onion, garlic, ginger, and 1 tsp sesame oil. Cook 2–3 minutes until fragrant.
- Add the coleslaw mix, soy sauce, rice vinegar, hoisin, and sriracha. Stir fry 4–6 minutes until the cabbage is crisp tender.
- Off the heat, drizzle with the remaining sesame oil. Garnish with green onions and sesame seeds and serve.
- Don’t skip the toasted sesame oil; add it at the end for the best flavor.
- Cook the cabbage just until crisp tender so it doesn’t get soggy.
- Use coconut aminos and skip the hoisin for a keto or Whole30 version.
- For a fun twist, scramble an egg into the pan at the end.
- Refrigerate leftovers up to 4 days.
- Reheat in a hot skillet with a splash of soy sauce.
- Not ideal for freezing (cabbage softens).
Calories: 330 · Protein: 22 g · Carbohydrates: 12 g · Fat: 22 g · Fiber: 3 g · Sugar: 5 g
