There are nights when the day has completely run away from me. The sink is full, the emails are unanswered, and everyone in the house is suddenly starving at the same time. Those are the nights when I reach for this Egg Roll Stir Fry — the recipe that saves dinner, my sanity, and honestly… my mood.

The first time I made this, it was because I was craving takeout but didn’t want to wait, pay delivery fees, or deal with soggy egg rolls. I wanted all the flavor of an egg roll, but faster, lighter, and made right in my own kitchen. One skillet, fifteen minutes, and suddenly the kitchen smelled like my favorite Chinese restaurant — garlicky, savory, and comforting in the best way.

Now it’s a regular in our dinner rotation. We make it on busy weeknights, lazy Sundays, and even for guests who end up asking for the recipe before they leave. This easy Egg Roll Stir Fry hits that sweet spot between cozy comfort food and light, fresh eating — and yes, it also happens to be naturally low carb and keto-friendly.

If you’re searching for a quick side dish for dinner, a satisfying low-carb meal, or a skillet recipe that feels indulgent but won’t weigh you down, this one is going to become your new go-to.

Why You’ll Love It

It tastes just like an egg roll — without the wrapper
All the savory, garlicky, sesame flavors you love, minus the frying and heaviness.

One skillet, minimal cleanup
Everything cooks in a single pan for easy cooking and fast cleanup.

Ready in under 20 minutes
Perfect for weeknights when dinner needs to happen now.

Naturally low carb and keto Egg Roll Stir Fry
Comfort food without the carb crash.

Completely customizable
Swap proteins, add spice, make it mild or bold.

Great for meal prep
It reheats beautifully and stays flavorful for days.

Ingredient Notes & Details

Ground pork
Traditional egg roll flavor comes from pork, but ground chicken, turkey, or beef work beautifully.

Coleslaw mix
Pre-shredded cabbage and carrots save time and create perfect texture.

Onion
Adds sweetness and depth to the stir fry base.

Garlic
Fresh minced garlic brings that unmistakable egg roll aroma.

Fresh ginger
A small amount adds warmth and brightness.

Soy sauce or coconut aminos
Provides umami flavor. Coconut aminos keep it paleo and low sodium.

Rice vinegar
Balances richness with subtle acidity.

Sesame oil
A little goes a long way for authentic flavor.

Green onions
Add freshness and color at the end.

Optional toppings
Sesame seeds, sriracha, chili crisp, or extra soy sauce.

Step-by-Step Instructions

Heat the skillet
Warm a large skillet over medium-high heat. Add a drizzle of oil and let it shimmer.

Brown the meat
Add ground pork and cook until fully browned, breaking it into crumbles. Drain excess grease if needed.

Add aromatics
Stir in onion, garlic, and ginger. Cook for 1–2 minutes until fragrant.

Add cabbage mix
Pour in coleslaw mix. It will look like a lot, but it wilts quickly.

Season and stir
Add soy sauce, rice vinegar, and sesame oil. Toss everything together until evenly coated.

Cook until tender
Let cook 4–6 minutes, stirring occasionally, until cabbage is tender but not mushy.

Finish and garnish
Remove from heat and top with green onions and optional toppings.

FAQ for Common Questions

Is Egg Roll Stir Fry keto friendly?
Yes, this is naturally a low carb / keto Egg Roll Stir Fry.

Can I make Egg Roll Stir Fry ahead of time?
Absolutely. It stores and reheats beautifully.

What meat works best in Egg Roll Stir Fry?
Pork is traditional, but chicken, turkey, and beef are all delicious.

Can I freeze Egg Roll Stir Fry?
Yes. Freeze in airtight containers for up to 2 months.

How do I make Egg Roll Stir Fry spicy?
Add chili crisp, red pepper flakes, or sriracha.

Can I add noodles or rice?
Yes — it becomes less low-carb but still delicious.

Storage Tips

Refrigeration
Store in airtight containers for up to 4 days.

Freezing
Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating
Warm in a skillet over medium heat or microwave in short bursts.

Variations

Chicken Egg Roll Stir Fry
Use ground chicken for a lighter version.

Shrimp Egg Roll Stir Fry
Add shrimp at the end and cook until pink.

Vegetarian Egg Roll Stir Fry
Use mushrooms and tofu instead of meat.

Spicy Szechuan Style
Add chili crisp and extra garlic.

Teriyaki Egg Roll Stir Fry
Swap soy sauce for teriyaki sauce.

Pineapple Egg Roll Stir Fry
Add crushed pineapple for sweet contrast.

What to Serve with Egg Roll Stir Fry

Fresh + Light Sides
Cucumber salad, Asian slaw, or edamame.

Comfort Food Pairings
Fried rice, lo mein, or dumplings.

Holiday Table Classics
Egg rolls, crab rangoons, and spring rolls.

Protein Options
Grilled chicken skewers or teriyaki salmon.

Starches + Breads
Steamed rice, cauliflower rice, or sesame noodles.

Egg Roll Stir Fry

This Egg Roll Stir Fry is a quick and flavorful skillet meal that delivers all the savory goodness of your favorite takeout egg rolls—without the wrapper. Packed with tender ground meat, crisp cabbage, and bold Asian-inspired seasonings, it’s a low-carb, one-pan dinner that’s ready in under 30 minutes and perfect for busy weeknights.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon olive or avocado oil
• 1 pound ground chicken turkey, pork, or beef
• 3 cloves garlic minced
• 1 teaspoon fresh ginger grated (or ½ teaspoon ground ginger)
• 1 small onion thinly sliced
• 1 14–16 oz bag coleslaw mix (shredded cabbage & carrots)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sugar or honey
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes optional
• 2 green onions sliced
• 1 teaspoon toasted sesame seeds optional

Instructions

• Heat the oils
• In a large skillet or wok, heat sesame oil and olive oil over medium-high heat.
• Cook the meat
• Add the ground meat. Break it apart with a spoon and cook until fully browned.
• Add aromatics
• Stir in the garlic, ginger, and sliced onion. Cook for 1–2 minutes until fragrant and slightly soft.
• Add the veggies
• Add the coleslaw mix. Toss and cook for 3–4 minutes until the cabbage softens but still has a little crunch.
• Season
• Pour in soy sauce, rice vinegar, sugar (or honey), black pepper, and red pepper flakes. Stir well to coat everything.
• Finish
• Cook another 2–3 minutes until hot and well combined. Taste and adjust seasoning if needed.
• Garnish & serve
• Top with green onions and sesame seeds. Serve hot.