All you love about egg rolls, without the roll.
One thing I like to do in the kitchen is take a favorite recipe and come up with a healthier version. I’ve lightened up chicken Cordon Bleu by cutting the fat and salt, lightened up Philly cheese steak by turning it into stuffed peppers, and even lightened up apple pie by making a smoothie version.
When I tried to lighten up egg rolls, though, I ran into a big problem. The stuff inside the egg roll was fine—just meat and veggies—but then it was all rolled up inside a starchy wrapper and deep-fried. How was I supposed to make that healthier?
I could only think of one way: ditch the wrapper completely.
This Healthy Egg Roll Stir Fry has all the good parts of the egg roll – lean ground beef, loads of veggies, and yummy seasonings like ginger and garlic – without that greasy fried coating. And it turns out, getting rid of the outside makes egg rolls a lot easier to make, too. No need to mess around with lots of little wrappers and a pan full of hot oil – all you have to do is fry the meat and veggies together in just a little bit of oil, season, and serve.
So this healthier egg roll isn’t just lighter on your waistline – it’s lighter on your workload as well.
Healthy Egg Roll Stir Fry
Ingredients:
1 lbs lean ground beef
1 small head of cabbage, shredded or sliced into thin strips
3-4 medium carrots, shredded
1/4 onion chopped finely
1 teaspoon ginger
3 garlic cloves, minced
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1/4 cup low sodium soy sauce
2 Tablespoons rice vinegar
Ground Black Pepper to taste.
Directions:
1. In a large skillet over a medium high heat, cook the beef & onion until the meat is fully cooked and the onion becomes translucent. Drain off any access fat. To the skillet add in the cabbage and carrots. Cook 5 minutes, stirring often.
2. In a small bowl, mix together the ginger, garlic, vegetable oil, sesame oil, soy sauce, and vinegar. Add mixture to the skillet and cook for another 7-10 minutes. Enjoy!
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Healthy Egg Roll Stir Fry
Ingredients
- 1 lbs lean ground beef
- 1 small head of cabbage, shredded or sliced into thin strips
- 3-4 medium carrots, shredded
- 1/4 onion chopped finely
- 1 teaspoon ginger
- 3 garlic cloves, minced
- 2 Tablespoons vegetable oil
- 1 Tablespoon sesame oil
- 1/4 cup low sodium soy sauce
- 2 Tablespoons rice vinegar
- Ground Black Pepper to taste.
Instructions
- In a large skillet over a medium high heat, cook the beef & onion until the meat is fully cooked and the onion becomes translucent. Drain off any access fat. To the skillet add in the cabbage and carrots. Cook 5 minutes, stirring often.
- In a small bowl, mix together the ginger, garlic, vegetable oil, sesame oil, soy sauce, and vinegar. Add mixture to the skillet and cook for another 7-10 minutes. Enjoy!
Video
Nutrition Information:
Amanda says
Hello! I love the recipes and appreciate the nutrition information that you include. What is considered a service size for this recipe? I’m tracking calories and struggle to use your recipes due to no serving size information.
LINDA says
Such an easy to make dish and it was delish! Will defs make it again!
LINDA says
5 stars:)
Tracie lane says
I really love this recipe. Very easy to make and tasty too. Thanks
Melissa says
I make a similar recipe like this for lettuce wraps. I would say to add a little bit of brown sugar to give it a little more flavor and cut the salt and acidity.
JANE WITHERSPOON says
I started making a similar recipe this summer — I love to use a bag of broccoli slaw and a bag of sliced cabbage, Great weeknight shortcut for me!