Crispy-edged ground pork, tender cabbage, and a bold, savory sauce come together fast in this egg roll stir-fry. It’s got all the best egg roll flavors without the wrapping, frying, or mess—just one skillet and a dinner that disappears fast.
YOU WILL LOVE THIS EGG ROLL STIR-FRY
BETTER THAN TAKEOUT: You get that garlicky, gingery, sesame-kissed flavor with fresh, crunchy-tender cabbage and zero sogginess.
ONE PAN DINNER: Brown the meat, toss in veggies, pour in the sauce. Done.
WEEKDAY-FAST: This is the kind of recipe you can start after practice or a long day and still eat at a normal time.
MEAL PREP FRIENDLY: It reheats like a champ and makes an easy lunch bowl.
EASY TO CUSTOMIZE: Swap the protein, adjust the heat, add extra veggies—this stir-fry plays nice with whatever you’ve got.
WHAT IS EGG ROLL STIR-FRY?
Think “egg roll in a bowl.” It’s a quick stir-fry built around the same flavors you love in a classic egg roll—savory meat, cabbage, carrots, garlic, ginger, soy sauce, and a little sesame—without wrappers or deep frying.
You still get the good stuff:
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sizzling, browned meat
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tender cabbage that’s not mushy
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a glossy sauce that coats everything
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crunchy toppings if you want them
And you get it in about 20 minutes. That part is hard to beat.
EGG ROLL STIR-FRY INGREDIENTS
Every ingredient here is doing a job. The meat brings richness, the cabbage keeps it hearty, and the sauce ties it all together with that familiar takeout-style flavor.
Produce
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yellow onion
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garlic
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fresh ginger
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green onions
Protein
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ground pork (or ground turkey/chicken/beef)
Bagged Veggies
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coleslaw mix (shredded cabbage + carrots)
Pantry + Seasonings
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soy sauce (low-sodium works great)
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rice vinegar
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sesame oil
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honey or brown sugar (optional, for a tiny bit of sweetness)
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sriracha or red pepper flakes (optional)
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salt and black pepper
Optional Crunch + Garnish
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toasted sesame seeds
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extra green onions
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crispy wonton strips or crushed ramen noodles (use the dry noodles only)
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shredded carrots (if you want it extra veggie-heavy)
WHICH CABBAGE WORKS BEST?
Green cabbage is the classic choice. It holds up well and stays slightly crisp-tender.
You can also use:
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Napa cabbage (softer, cooks faster—watch it closely)
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Purple cabbage (adds color and a slightly stronger cabbage flavor)
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Bagged coleslaw mix (my go-to for speed)
If you’re using a whole head of cabbage, slice it thin so it cooks evenly.
HOW TO MAKE EGG ROLL STIR-FRY
This is a fast-cooking recipe, so it helps to prep everything first. Once the pan gets hot, it moves quickly.
STEP ONE: Mix the sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey (if using). Set it aside so it’s ready the moment the veggies hit the pan.
PRO TIP: If you like your stir-fry a little saucier, double the sauce. You’ll be glad you did when you spoon it over rice.
STEP TWO: Brown the meat
Heat a large skillet over medium-high heat. Add a little oil, then add the ground pork. Break it up and let it cook until browned.
Don’t rush this part. Those browned bits are pure flavor.
OUR RECIPE DEVELOPER SAYS
Let the meat sit untouched for a minute or two before stirring. That’s how you get the golden edges instead of steamed, pale crumbles.
STEP THREE: Add onion, garlic, and ginger
Once the pork is mostly cooked, add diced onion. Cook for a few minutes until it starts to soften.
Stir in garlic and ginger and cook for about 30 seconds, just until it smells amazing.
PRO TIP: Garlic can burn fast in a hot pan. Keep it moving once it hits the skillet.
STEP FOUR: Toss in the cabbage mix
Add the coleslaw mix (or shredded cabbage and carrots). Use tongs to toss it with the meat so it starts to wilt evenly.
Cook for 3 to 5 minutes, depending on how tender you like your cabbage.
You’re looking for:
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cabbage that’s softening
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but still has some bite
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with little steamy wisps coming off the pan
STEP FIVE: Pour in the sauce
Give your sauce another quick whisk, then pour it right into the skillet. Toss everything until it’s evenly coated.
Let it cook for 1 to 2 minutes so the flavors melt together.
STEP SIX: Finish and serve
Turn off the heat. Stir in sliced green onions and sprinkle on sesame seeds.
Serve it right away while it’s hot and glossy.
PRO TIP: If you want crunchy toppings, add them at the very end. They’ll stay crisp longer.
THE SECRET TO A STIR-FRY THAT TASTES LIKE AN EGG ROLL
It comes down to three things:
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Browned meat
You want that rich, savory base. Take the extra minute to brown it well. -
Fresh garlic + ginger
Powder works in a pinch, but fresh gives you that bold, bright flavor that makes the whole pan smell like your favorite takeout spot. -
Don’t overcook the cabbage
Cabbage can go from “perfect” to “sad” quickly. Pull it while it still has texture.
EGG ROLL STIR-FRY SUBSTITUTIONS AND ADDITIONS
This recipe is flexible. Use what you have, make it fit your house, and don’t stress it.
MEAT:
Ground turkey keeps it lighter. Ground chicken works too. Ground beef gives it a deeper flavor. If you want a more traditional egg roll vibe, ground pork is the closest match.
VEGGIES:
Add sliced mushrooms, bell pepper, snap peas, shredded zucchini, or bean sprouts. Keep the pieces thin so they cook fast.
GARLIC + GINGER:
If you don’t have fresh, use ½ teaspoon garlic powder and ½ teaspoon ground ginger. Fresh is better, but dinner still happens either way.
SOY SAUCE:
Low-sodium soy sauce is a great choice if you’re watching salt. Coconut aminos also works if you prefer a slightly sweeter sauce.
SWEETNESS:
A little honey or brown sugar rounds out the salty soy sauce. If you’re skipping sugar, leave it out. It’ll still taste great.
SPICE:
Add sriracha, sambal oelek, chili garlic sauce, or red pepper flakes. Start small. You can always add more.
EXTRA CRUNCH:
Top with crispy wonton strips, crushed ramen noodles (dry), toasted sesame seeds, or even a handful of chopped peanuts.
HOW TO SERVE EGG ROLL STIR-FRY
This can be a complete meal on its own, but it’s also easy to turn into a bowl situation.
Here are a few favorite ways to serve it:
OVER RICE:
Spoon it over fluffy white rice or brown rice. The sauce soaks in and makes every bite extra good.
CAULIFLOWER RICE:
If you want something lighter, this is a great match. The flavors pop against the mild cauliflower.
NOODLES:
Toss with cooked ramen noodles, rice noodles, or spaghetti in a pinch. If you go this route, double the sauce.
LETTUCE WRAPS:
Scoop it into butter lettuce leaves for a crunchy, fresh bite. Great for a quick lunch, too.
WITH A SIDE:
A simple cucumber salad, steamed edamame, or roasted broccoli fits right in.
TROUBLESHOOTING THIS EGG ROLL STIR-FRY
Too watery
Cabbage releases moisture as it cooks. Turn the heat up and cook another minute or two, stirring often, to evaporate excess liquid.
Too salty
Use low-sodium soy sauce next time. For now, add more cabbage or a splash of water and a little extra rice vinegar to balance it.
Not enough flavor
Add a pinch of salt, an extra splash of soy sauce, or a little more ginger. A drizzle of sesame oil at the end helps, too.
Cabbage got too soft
Next time, cook the cabbage for less time. Keep the heat a little higher and stir-fry quickly.
MAKE AHEAD AND MEAL PREP TIPS
This is one of those recipes that feels like it was made for busy weeks.
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Chop onion, garlic, and ginger ahead of time and store in the fridge.
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Mix the sauce in a jar and shake when ready.
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Cook a batch of rice while you make the stir-fry, then pack everything into containers for lunches.
PRO TIP: Keep crunchy toppings separate until you’re ready to eat. Nobody wants soggy crunch.
HOW TO STORE EGG ROLL STIR-FRY
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER:
You can freeze it for up to 2 months. The cabbage will soften a little after thawing, but the flavor still holds up well.
REHEATING:
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Skillet: Warm over medium heat with a splash of water to loosen the sauce.
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Microwave: Heat in short bursts, stirring between each one so it heats evenly.
FREQUENTLY ASKED QUESTIONS
Can I make egg roll stir-fry without meat?
Yes. Swap in crumbled tofu, chopped mushrooms, or extra veggies. A handful of shelled edamame is a great protein boost, too.
Do I need sesame oil?
It’s not required, but it adds that classic “egg roll” flavor. If you only have one specialty oil, this is a good one to keep around.
Can I use a bag of shredded cabbage instead of coleslaw mix?
Absolutely. Coleslaw mix just includes carrots, which is nice for color and sweetness.
How do I make it spicy but still kid-friendly?
Keep the base mild, then let everyone add spice at the table with sriracha or red pepper flakes.
What’s the best pan to use?
A large skillet or a wok works great. You want plenty of surface area so the cabbage stir-fries instead of steaming.
Egg Roll Stir-Fry
Ingredients
- 1 tablespoon neutral oil avocado, canola, or vegetable
- 1 pound ground pork or ground turkey/chicken
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 14 to 16-ounce bag coleslaw mix (about 6 cups)
- 3 to 4 green onions sliced (save a little for garnish)
- 1 tablespoon toasted sesame seeds optional, for garnish
- salt and black pepper to taste
Sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 to 2 teaspoons honey or brown sugar optional
- 1 to 2 teaspoons sriracha or chili garlic sauce optional
Instructions
- In a small bowl, whisk together the sauce ingredients. Set aside.
- Heat a large skillet over medium-high heat. Add the neutral oil.
- Add the ground pork and cook, breaking it up, until browned and mostly cooked through (about 5 to 6 minutes).
- Stir in the onion and cook for 2 to 3 minutes, until it starts to soften.
- Add garlic and ginger and cook for 30 seconds, stirring constantly.
- Add the coleslaw mix. Toss and cook for 3 to 5 minutes, until the cabbage is wilted but still has some bite.
- Pour in the sauce and toss until everything is coated. Cook for 1 to 2 minutes, just until hot and glossy.
- Turn off the heat. Stir in most of the green onions.
- Serve immediately with sesame seeds and extra green onions on top, if desired.
