January 25, 2016

Egg Roll Stir-Fry

So… you may have noticed I’m cooking a lot of recipes these days that are low carb and gluten free. Well, lemme tell you, there’s a reason. The minute I turned forty last year the pounds started packing on.

I’m a big gal. And that’s fine. I came to terms with the fact I ain’t ever going to be a size two 15 years ago. But even us big girls have a range we like to stay in. And I stepped way out of that range this past year so I’m trying to get back in it again.

And you know what’s working for me? I’m trying to just eat meat and vegetables. I have dairy too and some nuts here and there if I get snacky but for the most part, it’s just meat and vegetables for me. No flour, sugar, rice, potatoes, pasta or bread.

And it’s working! I’ve lost 12 pounds in the last three weeks and I haven’t been hungry once. I guess it helps that I really, really, honest to God, do love vegetables :o)

On Sundays I cook up whole batches of yummy vegetables and soups & stews like these to eat off of during the week. And you know what? I look forward to meal time!

Veggies:
Garlic Roasted Brussels Sprouts
Fried Cabbage
Easy Asparagus
Black-Eyed Peas
Collard Greens
Southern Style Green Beans

Soups & Stews
Italian Sausage & Lentil Soup
Tuscan Chicken Stew (minus the potatoes – I added cauliflower instead)
Hamburger Vegetable Beef Soup (minus the extra potatoes)
15 Bean Turkey Soup
Buffalo Chicken Chili
Slow Cooker Chicken Chili

So anyway, I came across this recipe from Once a Mom Always a Cook and just knew I had to try it! I LOVE EGG ROLLS. And the thought of being able to get all those yummy flavors in a dish I could enjoy without a shred of guilt sounded good to me!

This is delicious and it heats up beautifully too! I can’t wait to make this again!

Egg Roll Stir-Fry: all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl. So delicious!

Egg Roll Stir-Fry: all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl. So delicious!

Egg Roll Stir-Fry: all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl. So delicious!
Egg Roll Stir-Fry
1 pound ground beef or pork
1 large onion, diced
1 small head of cabbage
3 carrots
4-5 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon black pepper
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 cup soy sauce

Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

While meat and onions are cooking cut cabbage into thin shreds; set aside. I cut mine in half lengthwise, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.

Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well.

Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

Recipe makes approximately 4-6 servings.

Recipe source here.

This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE


Egg Roll Stir-Fry: all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl. So delicious!


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74 comments:

  1. This sounds delicious, and I used to despise cabbage. Unlike you, though, I am NOT a lover of vegetables :( I have to force myself to eat some things just so my son will eat them, too lol.

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  2. This looks really good..do you not drain the grease at all from the meat ? I assume you need it to saute the cabbage mixture in as it cooks, just need that step cleared up before I fix this . I always drain my ground beef or ground Chuck . This looks yummy and I bet some crispy wonton strips would be great on top to add the crunch of an egg roll . My son would go crazy for this .

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    1. That is correct! We need that grease and any liquid to help cook the cabbage.

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    2. If I may agree to disagree here. If you are trying this recipe as a "healthier" dish then I would drain the fat and use a neutral flavored plant based oil such as canola or veg. As a chef I know fat is flavor but you will get enough from the other wonderful ingredients. It may not seem like much but every little bit helps. You may also try using ground turkey (season like your fav sausage while browning then drain). Animal fats contain those pesky saturated fats which we all know are bad for the waistline and the ole ticker. You could really jazz it up with some bay shrimp or scrambled egg, but that's just how I roll! (oh yeah....I went there!) ;)

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    3. I think the fact that it's not fried in an egg roll wrapper earns it the right to be called a "healthier" way to get that egg roll flavor.

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    4. I also agree with Elaine... and as a recent graduate in the fitness/nutrition field, this is just a reminder that not ALL saturated fats are bad (some are good, some are not). As far as being bad for you, butter is much harder on your body than animal fat so if you're going to make an argument, one against animal fat isn't going to get you very far. Not to mention, they have recently DISPROVED that SATURATED fats contribute to heart disease. Trans fats are the only fats that we can medically PROVE affect your body negatively. So with all that said... This recipe is absolutely a way healthier version than any fried egg roll.

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    5. well 1 T of veg oil isn't much.. but I usually cook with coconut oil. So tonight i'm going to try this recipe only with some very thin beef strips as that's what is defrosted lol.. Your recipe sounds really good. I'm looking forward to serving it.

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    6. Alix, that is perfect. I'm AIP and we use healthy fats in everything. My cholesterol levels are spectacular.

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    7. I'd be more worried about adding veg oil than animal fats, time and science has changed the concept of good and bad fats, agreed trans fats are bad, but veg oils can also be bad especially when you don't know where they come from, palm oil is a veg oil that has dire consequences on both health and the environment. Use coconut oil, olive oil or butter for health and flavour.

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  3. Do you know the carb count of this? I, too, am trying the low carb "thing".

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    1. Here is break down of carbs according to my carb counting book. Cabbage= 1 oz. is 2 carbs, Carrots= 4 oz. is 11 carbs, Ginger= 1 oz. is 5 carbs, Garlic= 1 clove is 1 carb, Onion= 1 oz. is 3 carbs. Weigh up each veggie and figure carb count for each one. Add all together and divide by 4 or 6 servings should give you carb count per serving. Meat, oils and sauce has no carbs. I count carbs for diabetes and weigh much of the food to get right carb count. A hand full of this or that just doesn't work for me.

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  4. I lost 60 pounds last year and I still eat potatoes and eat bread. It's mostly what you put on it/in it that packs it on. Lot's of good baked fish, oven roasted veggies, all dairy is 2% and Smart Balance margarine instead of butter. Olive oil is my friend and any pasta (very little) is whole wheat as is all my bread. You can do it!! Trust me-if I can, anybody can. I love food!!

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  5. I love your recipes! This one sounds delicious and I plan to make it later this week. It's similar to an Egg and Pork Lo Mein I made on Saturday. I just completed a 21 day eating regimen similar to yours--no carbs, no dairy, not any kind of sweetener and no starchy veggies. Just meat, fish, fruit and non starchy veggies. I lost 11 pounds and landed below my goal weight for the first time in years!

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  6. First let me say your site is AMAZING!!!! And I am so happy to have found you!. This stir fry sounds awesome and soon as I get to the store I will be making it and several other ones. My husband and I are on a daily w carb/no carb eating plan and appreciate your help. Did you do a mini meals every 2-3 hours and then have fruits etc? Thanks!!!😊😊😊😊

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    1. Well, thank you! No mini meals... I'm just choosing to only eat meat and veggies at meal times :)

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    2. Can you give suggestions for breakfasts that comply with your meat/veggies plan? Good luck on your continued wt. loss and thank you for your time.

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    3. Cheese (I'm really into jarsberg these days), any sort of eggs but boiled eggs are easy because you can prepare them ahead of time, bacon slices, sausage links, omelettes or a handful of nuts are ideas that come to mind!

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  7. Love this! I've always enjoyed your blog, but when I went low carb two years ago, I just mostly started looking wistfully at your recipes (and eating them occasionally on holidays as "cheats" - made your nutter butter banana pudding for Christmas, for example!).

    I make something very similar to this called "crack slaw," which is the ground beef/pork stir-fried with a plain ol bag of coleslaw. It's delicious. Glad to see more low carb stuff posted here - keep it up, and good luck with your weight loss!

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    1. That sounds great! I never realized so many folks would be interested! I wish now I'd been taking pictures and documenting the recipes over the last few weeks. I've made some magic with spaghetti squash and cauliflower rice!

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    2. This looks good. I have been following your site for a few years. We make a similar dish with ground beef or sausage, cabbage, and a can or two of Rotel tomatoes. Sometimes we add some water and pour in uncooked rice to soak up those great juices. Keep up the great work.

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  8. Saw this recipe, had some cabbage in the frig, and made it for lunch! It was delicious! My four-year-old had seconds! Husband asked to make this one of our regular sides at our house. Happy!

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  9. I recently came upon an eggroll recipe that you may use the wraps.....just don't fry. Spray the filled wrap with butter flavored spray and bake.

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  10. Mandy, proud of you ***12 lbs*** is great. Thanks for sharing. I use many of your recipies, but have had to be very careful since this past April. I have really bad back issues and I decided that I neeed to lose every ounce of fat off my body that I could so that it would not be pulling on my back. I have lost 25 lbs to date and have 8 more to go. I have done it slow and walk 4 miles a day and work out with weights 3-4 times a week. I am going to try only meat, vegs, some nuts and a little cheese for the next few weeks, as you are doing, to see it these last few pounds will disappear.

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  11. It's beautiful...I love the simple ingredient list too. Thanks so much for sharing with us at Weekend Potluck.

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  12. Hi, just wondering if someone who has made this can tell me if it's better to use a lean (like 93/7) ground beef or go ahead and do an 80/20. Thank you for the answer in advance!- this looks wonderful and I can't wait to make it :)

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    1. I just made it with lean Turkey and it tasted great!

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    2. I made the mistake of frying my first batch of 90 lean ground beef the day before. So when I put it in the frying pan there was no "juice" so I added olive oil instead. YUM YUM!!!!

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  13. This yummy dish caught our attention at Weekend Potluck's party and is being featured this week. Congrats! Thanks much for sharing with us. Have a great weekend.

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  14. This looks and sounds delicious. I love vegetables especially cabbage so I will be making this soon. The pounds you've lost proves that your new eating style pays off. I'm not sure I could give up pasta as its my downfall. I could eat it everyday.

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  15. Hey, Mandy! Way to go! I can't wait to try this; I just know it's going to be too yummy! Thanks for sharing.

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  16. Oh, this looks so good! I am a huge fan of egg rolls and never thought to take the filling concept and eat it on its own. Looking forward to trying this!

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  17. What other kind of beef could be used instead of ground beef? I am nit a fan of ground beef as I would rather have thunly sliced ground chuck.

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  18. Made this last night with ground turkey. Had to add a little oil since the meat is so lean but it turned out pretty good. But I will say it just seemed to be missing something. I think if I make this one again I could see trying to add something to give it a little crunch then also have some sweet chili garlic sauce on the side to drizzle. Kinda like a duck sauce or something, but not much just a little to give it a touch of sweet.

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    Replies
    1. Try adding a little Chinese Five Spice powder. I use it in my homemade egg rolls and they are just like my favorite Chinese restaurant makes. Gives them just the right amount of zing.

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    2. I made it tonight and my family agreed that it was definitely missing something, although with a little sriracha and a sprinkling of won ton crisps for crunch it was WAY better. Next time I think I'll cook with some red pepper flakes. Maybe I'll try the five spice powder...never used it. But it's a definite keeper with the extra spice.

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    3. We've made this twice now and love it. I think there is plenty of flavor and texture (the cabbage is al dente if cooked right). If you put fresh ginger, garlic, soy sauce and sesame oil in anything you can't NOT have plenty of flavor. Maybe add more of those ingredients if you want more pop. This recipe has everything it needs without adding anything in my opinion.

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  19. This.Looks.Amazing! Came from Pinterest and now my mouth is watering!! I'm on a low fat/low carb/low cholesterol diet (Dr. want to put me on Lipidor..I don't think so!) so I've been adapting recipes without sacrificing my family's likes. I think you could probably use ground pork in place of the beef. You may have to add a bit of liquid or a bit more oil to compensate for the beef fat. Can't wait to make this!

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  20. I love egg rolls and this sounds so good. I think the only change I might suggest is the addition of Chinese Five Spice powder. I will be making this on next weeks menu. Will let you know how it turns out with that addition.

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  21. Made this for dinner tonight exactly per the recipe, and it was wonderful! Husband loved it, too. A winner! And there is enough to left for a big lunch tomorrow. Thank you for a really tasty recipe!

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  22. Shut. Up. This looks amazing! Congrats on your 12 lb weight loss! We are back on low carb and I am on the look out for REAL food options and this recipe fits that perfectly! Pinned and will be making this soon!

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  23. This looks crazy good. I had to pin it to try!

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  24. I'm glad your doing low carb. This is an old recipe, use to be called crack slaw, because it was so addictive. Look it up on lowcarbfriends.com. Lots of great recipes there that are low carb. Check out old ones from Kevinpa, there's a thread and he was a magnificent, inventive chef. Eating low carb, is very good for all of us.

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  25. This was very good and easy to prepare. I did it in my dutch oven pan so I had plenty of room for the cabbage. Since there are only three of us I made cabbage rolls from this recipe too. I just took 7 cabbage leaves off before slicing it up for the stir fry. Took a few handfuls of raw hamburger and added some cooked rice, S&P and an egg. Wrapped it all up in the leaves and tossed it into the freezer. So a very good recipe to make two meals, one to eat and one to freeze. I'll be making it again. TFS

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  26. Seasoning update. I did make mine without the garlic since DH hates it. I thought it could use something spicy but I love HOT HOT Spicy foods but DH and DD do not. So it's a great recipe to just add your own spices after it's in your plate. Next time I might see if I can find some gluten free Won Tons which sound like a good addition to make it a little different. I could make this recipe weekly!

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  27. Yum! I'd add a big spoonful of peanut butter (I Chinese place I frequented years ago did that to their egg roll filling). Thanks for sharing

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  28. I just made this egg roll stir fry. Being that I'm grain free, this was right up my alley. I added bean sprouts and wasabi peas to it and it was over the top good. I wish I could share the photo in my cast iron wok.

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  29. We hated this recipe. Tried to eat some from our plate but just couldn't so after a few bites, we threw it in the garbage. Went back to the skillet to all the leftovers and ran to the garbage in the back yard and tossed it in. Couldn't even feed it to the dogs, it was so bad. First pinterest recipe that has failed me. Sorry!!

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  30. Great recipe.....thanks for sharing. :) Made this for the family for dinner. We all enjoyed it. I did add a bit more soy sauce/ginger/garlic because I added more carrots and cabbage. For those who found flavor a bit lacking, that's the beauty with a recipe like this, it's meant to be tasted throughout to make sure the spice to ingredient ratio is in balance. The recipe calls for a small head of cabbage (I used savoy cabbage) and 3 carrots. Depending on what you deem as "small" or what size carrot you use, it will change the intensity of flavor. Please don't blame the person who posts a recipe for that. When cooking it's up to you to continue to taste throughout. The only time one needs to use exact measurements is in baking. As for the negative post from bloubrown who "hated" this recipe.....how is that post helpful to someone wanting to make the recipe? If someone feels the need to post about a negative experience with a recipe, that's fine. How about saying something like "it wasn't my favorite" and then share what you didn't like about it. So hears my thought....if anyone is trying to decide if they should make this dish, keep this in mind.....if you like "eggrolls" if you like cabbage, if you like beef, and if you like ginger, soy sauce etc., then you'll probably like this recipe. :)

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  31. Hmmmm. We have a crazy busy week coming up so I'm trying to batch cook to get ahead of the chaos. And keep us out of the drive thru. To make matters even more fun I'm on a no sugar/grains/dairy cleanse. I have all of the ingredients laying around to make several of your dishes including this one. The hubby is oing to be very happy!

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  32. Well shut the front door! Last night I was feeling creative and made something very similar to this only I did it the lazy way. I boiled boneless, skinless chicken breast and removed them from the broth, set aside to cool. Then, I used about a cup and a half of the broth, dumped in two bags of shredded coleslaw mix (already has carrots in it!), one can of diced tomatoes, one finely chopped onion, red pepper flakes, Mrs. Dash, pepper, garlic to taste. Chopped up the chicken and dumped it in. YUMMY!! I'll be trying your version next. :) Betsie

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  33. This will be a great recipe for my husbands diet. He is on a healthy low-carb, another words he eats healthy carbs in moderation. The only item that will not go into his diet version is the carrots for now.

    Would love to know if you are trying any Zoodle recipes? Spaghetti squash? Using a lot of those two veggies in husbands diet and he loves it. He is a pasta kind of guy but he likes zoodles and the squash. He even suggested we should use these type of noodles and spaghetti when he isn't dieting! :) YAHOO!

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  34. Can you tell me is it okay to use toasted sesame oil? That's what I have on hand. I understand there's a big difference in just sesame oil and toasted sesame oil? Am about to make this and wanted to make sure. Thanks!

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    1. There is a huge difference between sesame oil and toasted sesame oil. The toasted oil is robust, so I wouldn't use 3 tablespoons of it. A little goes a long way.

      Vicky

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  35. This is for a one cup serving: I put the recipe on my fitness pal and this is what it showed:

    Nutrition Facts
    Servings 6.0
    Amount Per Serving
    calories 327
    % Daily Value *
    Total Fat 26 g 39 %
    Saturated Fat 6 g 31 %
    Monounsaturated Fat 3 g
    Polyunsaturated Fat 3 g
    Trans Fat 1 g
    Cholesterol 53 mg 18 %
    Sodium 93 mg 4 %
    Potassium 505 mg 14 %
    Total Carbohydrate 6 g 2 %
    Dietary Fiber 5 g 19 %
    Sugars 3 g
    Protein 13 g 27 %
    Vitamin A 106 %
    Vitamin C 134 %
    Calcium 10 %
    Iron 13 %

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  36. I have been out of my Zone for awhile...I think I will just have to buckle down and do the same thing you are because I KNOW better!! But knowing and doing...oy!!

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  37. My grandkids call this egg-roll-in-a-bowl. We make it with ground turkey and it is delicious.

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  38. I LOVE this recipe! I have already made it twice and just bought cabbage and carrots to make more! Thank you for something different, easy, and full of flavor!

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  39. OMG, I think I could eat this every day! I knew it would be good, but way better than my expectations! Thank you for an awesome recipe. And I feel healthy!

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  40. I cute some wonton wrappers into strips and fried and sprinkled them on top. Delicious and easy!

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  41. I guess I should have previewed my comment. I meant to say cut. : )

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  42. I like the look of this recipe, but your site has way too many ads. They are annoying and distracting, enough to keep me from returning.

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  43. Great idea, I tend to not use recipes so I just through some of this & some of that, we dabbed some sriracha on top too.
    But what I wanted to share is I did it all in a large sauce pot. I sauteed the onions & meat & when I added the liquids & cabbage I had plenty of room. I added the lid & walked away for a few minutes, it worked great & I minimal dirty dishes! :)

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  44. This is DELICIOUS. I somehow managed to put down my bowl and fork to write this comment about how fantastic this is! I found a different recipe months ago on pinterest, tried it and hated it...but I stumbled upon this recipe and decided to give it another go. SO GLAD I DID. I added copious amounts of sriracha and about 1/4 TSP chinese five-spice (as per other commenter's suggestions) to the sauce, and it's just...yowza. Thank you so much for this wonderful dish!

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  45. Can you use 2 bags of slaw mix?

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    Replies
    1. I am wondering the same thing. Did you try with the bagged slaw mix?

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  46. Love the scale of this recipe for a weeks enjoyment. I did find it bland and geared to mainstream suburban/family mild palate not accustomed to authentic Asian fare, which is not me. I added fish sauce, Thai sweet and sour sauce, and rice vinegar and would suggest a squirt of fresh lime when serving, and maybe chopped cilantro. Enjoy it with whatever works for you, of course. Thanks for this base from which to adventure!

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  47. Just letting you know I am featuring this today in my weekly Low-Carb Recipe Love on Fridays post, and I bet it's going to be a big hit with my readers. Sounds amazing.

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  48. Congrats on the weight loss. I made this recipe the other night (having it for lunch today) when I thought I should thank the person who shared this recipe. I am a Chinese food junkie in fact sometimes I think I am a reincarnated Aisan. I loved this recipe of course I added a few things in there: allspice, hoisin, little fish sauce and oyster sauce and still was awesome. There was the one thing I missed and after reading your post I know why. The EGGROLL! I had store bought eggroll wrappers and cut them in to strips and then in small pieces; in a small pan I fried them and topped them for flavor, oh yes, that was definitely the missing ingredient for me!

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  49. Just so you know....this recipe is not gluten free. There is gluten in the soy sauce. I thought people should be aware in case they have celiac disease.

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  50. This was so DELISCIOUS! Even my picky 7 yr old liked it. I used coconut aminos instead of soy sauce due to soy and gluten allergies. Worked great. Thanks for a great healthy tasty recipe my whole family really enjoyed!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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