An egg roll is mostly cabbage, pork, garlic, and ginger wrapped in a fried shell. Take away the shell and the deep fryer, and what’s left is a fast, savory skillet dinner that tastes remarkably close to the real thing. That’s the whole idea behind this egg roll stir fry recipe: the filling you love, cooked hot and fast in one pan, ready in about 25 minutes.
You might know it by other names: egg roll in a bowl, deconstructed egg roll, unstuffed egg roll, or “crack slaw.” They all point to the same weeknight dish. Below you’ll find the exact ratios, the order that keeps the cabbage crisp instead of soggy, a sauce that hits the classic takeout notes, and plenty of swaps if you’re cooking low-carb, gluten-free, or without pork.
Egg Roll Stir Fry at a Glance
- Time: 10 minutes prep, 15 minutes cooking
- Serves: 4 as a main dish
- Equipment: one large skillet or wok (12 inches or bigger)
- Main ingredients: ground pork, bagged coleslaw mix, garlic, ginger, green onions, soy sauce, sesame oil
- Diet notes: naturally low in carbs; gluten-free when made with tamari or coconut aminos
Why This Egg Roll Stir Fry Recipe Works on a Busy Night
Most stir fries ask you to slice a pile of vegetables and marinate a protein. This one leans on two shortcuts that don’t cost you any flavor.
The coleslaw mix does the knife work. A 14-ounce bag of shredded green cabbage, red cabbage, and carrot is exactly what the inside of an egg roll is made of. It’s cut thin enough to cook in three or four minutes, which is the key to keeping some bite.
Ground pork seasons itself. As it browns, it renders fat that carries the garlic and ginger through the whole pan. You don’t need much added oil, and the browned bits on the bottom of the skillet turn into flavor once the sauce goes in.
The sauce is pantry-only. Soy sauce, rice vinegar, toasted sesame oil, and a little sweetness. Nothing to hunt down, and you can mix it while the pork cooks.
Ingredients You’ll Need
For the stir fry
- Ground pork (1 pound): the classic egg roll filling. An 80/20 or 85/15 blend browns well and stays juicy.
- Neutral oil (1 tablespoon): avocado, peanut, or canola. Only needed if your pork is very lean.
- Garlic (4 cloves) and fresh ginger (1 tablespoon, grated): these two are the backbone of egg roll flavor. Fresh ginger makes a noticeable difference over ground.
- Green onions (5 to 6): separate the white parts (cooked with the pork) from the green parts (stirred in at the end and used as garnish).
- Coleslaw mix (one 14-ounce bag, about 7 cups): or shred half a small head of green cabbage plus one carrot yourself.
For the sauce
- Low-sodium soy sauce (3 tablespoons): regular soy sauce works, just start with 2 tablespoons and taste.
- Rice vinegar (1 tablespoon): adds the bright edge that keeps the dish from tasting heavy.
- Toasted sesame oil (1 tablespoon): this is what makes it smell like takeout. Add it in the sauce, not as a cooking oil, because it burns easily.
- Honey or brown sugar (1 teaspoon): balances the salt. Skip it or use a sugar-free sweetener for strict keto.
- Sriracha (1 teaspoon, optional) and white pepper (1/4 teaspoon): white pepper is a quiet but authentic note in many Chinese-American egg rolls.
For serving
- Sriracha mayo (mayonnaise stirred with sriracha), toasted sesame seeds, sliced green onion tops, and crispy wonton strips if you miss the crunch of the wrapper.
How to Make Egg Roll Stir Fry, Step by Step
Read through once before you start. The whole cook moves quickly, so it helps to have everything measured and next to the stove.
1. Mix the sauce first
In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, honey, sriracha, and white pepper. Set it next to the stove. Once the cabbage hits the pan, you won’t have time to measure.
2. Brown the pork properly
Heat the skillet over medium-high heat. Add the pork (and the oil only if the pork is lean) and press it into an even layer. Leave it alone for 2 to 3 minutes so the bottom gets a real brown crust, then break it into small crumbles and keep cooking until no pink remains, about 6 to 7 minutes total. Ground pork should reach 160°F, which is the safe minimum listed in the FoodSafety.gov temperature chart. If there’s a lot of liquid fat in the pan, spoon off all but about a tablespoon.
3. Bloom the aromatics
Push the pork to the edges, add the garlic, ginger, and green onion whites to the center, and stir them for 30 to 60 seconds, just until fragrant. Then mix everything together.
4. Add the cabbage in two batches
Seven cups of slaw mix looks like too much for one skillet, but it shrinks fast. Add half, toss for a minute until it starts to wilt, then add the rest. Keep the heat up and keep tossing. You’re aiming for 3 to 4 minutes total: the cabbage should be bright and tender at the edges with a little crunch left in the middle.
5. Sauce, toss, and finish
Pour the sauce around the edges of the pan so it sizzles, then toss everything until the cabbage is glossy, about 30 seconds more. Turn off the heat, stir in most of the green onion tops, and taste. Add a splash more soy for salt or vinegar for brightness.
6. Top and serve
Spoon into bowls, drizzle with sriracha mayo, and finish with sesame seeds and the rest of the green onions. Add wonton strips right before eating so they stay crisp.
Three Things That Make or Break This Egg Roll Stir Fry Recipe
1. Pan size and heat. Cabbage holds a lot of water. In a crowded, medium-heat pan it steams and turns limp and gray. Use your widest skillet or a wok, keep the heat at medium-high, and add the slaw in batches. If your skillet is 10 inches, cook the cabbage in two separate rounds and combine at the end.
2. Don’t skip the browning. Pale, steamed pork makes for a flat-tasting dish. Those first few untouched minutes are where most of the savory flavor comes from.
3. Sauce at the end, not the start. Adding soy sauce to raw cabbage pulls out water and makes the whole thing soupy. Sauce goes in once the vegetables are nearly done, so it glazes instead of pooling.
Small Upgrades for a Takeout-Style Egg Roll Stir Fry Recipe
Once you’ve made the base version, these small additions push it closer to restaurant flavor without adding much time:
- A splash of Shaoxing wine (about 1 tablespoon) poured in right after the aromatics. It adds the slightly sweet, rounded depth you taste in many Chinese-American dishes. Dry sherry is the usual substitute.
- A teaspoon of oyster sauce in the sauce for extra savoriness and a glossier finish.
- A pinch of five-spice powder with the pork. Use a light hand; a little goes a long way.
- A final drizzle of sesame oil right before serving. The aroma fades with heat, so a few drops at the end make the dish smell fresh.
- Toasted sesame seeds you toast yourself. Two minutes in a dry pan makes them noticeably nuttier than seeds straight from the jar.
Variations and Swaps
This is a very forgiving recipe. A few directions you can take it:
| If you want… | Make this change |
|---|---|
| A lighter version | Use ground chicken or ground turkey and add the full tablespoon of oil, since they’re leaner. |
| Beef instead of pork | Ground beef works well; a pinch of five-spice powder pairs nicely with it. |
| Shrimp egg roll flavor | Cook 1 pound of peeled shrimp separately for 2 minutes per side, then fold it in with the sauce. |
| Vegetarian | Crumble a block of extra-firm tofu (pressed) and brown it like the pork, or use shiitake mushrooms. |
| Gluten-free | Swap soy sauce for tamari or coconut aminos, and check that your sriracha is gluten-free. |
| Keto / low carb | Leave out the honey and wonton strips. The rest is already low in carbs. |
| More vegetables | Add sliced shiitake mushrooms with the pork, or a handful of bean sprouts at the very end. |
| Extra heat | Add red pepper flakes with the garlic or finish with chili crisp. |
If you like seafood stir fries, our fishcakes and scallops stir fry uses a similar fast, high-heat method.
What to Serve With Egg Roll Stir Fry
It’s a full meal on its own, but it stretches easily:
- Steamed jasmine or brown rice for a heartier bowl.
- Cauliflower rice to keep it low-carb.
- Lo mein or ramen noodles tossed in at the end with an extra tablespoon of soy sauce.
- Lettuce cups: spoon the filling into butter lettuce leaves for a handheld version.
- A crunchy side salad like this oriental coleslaw, which shares the same sesame-ginger flavor family.
For other Asian-inspired dinners, try the chicken with walnuts or the bang bang chicken.
Meal Prep, Storage, and Reheating
Egg roll stir fry is one of the better stir fries for meal prep, because cabbage holds up better than delicate greens.
- Fridge: cool it and store in airtight containers for up to 3 to 4 days, which matches the general USDA guidance on leftovers.
- Toppings: keep the sriracha mayo and wonton strips separate and add them after reheating.
- Reheating: a hot skillet for 2 to 3 minutes brings back some texture. The microwave works too; cover and heat in 1-minute bursts, stirring in between.
- Freezing: it can be frozen for about 2 months, but the cabbage softens noticeably after thawing. It’s fine stirred into fried rice or soup, less ideal as a stand-alone bowl.
For meal-prep planning ideas beyond this dish, see our salad meal prep guide.
Egg Roll Stir Fry vs. Classic Egg Rolls
A traditional egg roll wraps a similar filling in a wheat wrapper and deep-fries it, which adds both carbs and a lot of oil. This skillet version keeps the filling but drops the wrapper and the frying, so it’s quicker and lighter. What you lose is the shattering crunch. That’s why crispy wonton strips (or crushed rice crackers) on top are worth it if you have them: they bring back a little of that texture without the rolling and frying.
Egg Roll Stir Fry Recipe FAQ
Is egg roll stir fry the same as egg roll in a bowl?
Yes. Egg roll in a bowl, deconstructed egg roll, unstuffed egg roll, and egg roll stir fry all describe the same idea: egg roll filling cooked in a skillet without the wrapper. Small details like the sauce vary from cook to cook.
Can I use a whole head of cabbage instead of coleslaw mix?
Absolutely. Use about half of a small green cabbage (roughly 7 cups once shredded) and one large carrot cut into matchsticks. Slice the cabbage as thin as you can so it cooks as quickly as the bagged mix.
Why is my egg roll stir fry watery?
Usually one of three things: the pan was too crowded, the heat was too low, or the soy sauce went in too early. Cook over medium-high heat in a wide pan, add the cabbage in batches, and add the sauce at the end.
Is egg roll in a bowl keto?
It can be. Pork, cabbage, garlic, ginger, and soy sauce are all low in carbs. Leave out the honey and wonton strips, and use tamari or coconut aminos if you also avoid gluten. Check your own labels for exact carb counts.
Can I make it ahead for a crowd?
Yes, but for the best texture, cook it in two batches rather than doubling everything in one pan. Keep it warm, covered, in a low oven (around 200°F) for up to 30 minutes, and set out the toppings separately.
What’s the best pan for this recipe?
A carbon steel wok or a 12-inch cast iron or stainless skillet. Both hold high heat, which is what keeps the cabbage from steaming.
Egg Roll Stir Fry Recipe Card
Here’s the full printable recipe with measurements and timing.
Egg Roll Stir Fry
Ingredients
Equipment
Method
- Whisk the soy sauce, rice vinegar, sesame oil, honey, sriracha and white pepper in a small bowl. Set aside next to the stove.
- Heat a large skillet or wok over medium-high heat. Add the pork (plus oil if the pork is lean), press into an even layer and let it brown undisturbed for 2 to 3 minutes. Break into crumbles and cook until no pink remains and it reaches 160°F, 6 to 7 minutes total. Spoon off excess fat, leaving about 1 tablespoon.
- Push the pork to the sides. Add the garlic, ginger and green onion whites to the center and stir for 30 to 60 seconds until fragrant, then mix with the pork.
- Add half the coleslaw mix and toss for 1 minute until it begins to wilt, then add the rest. Cook, tossing often, for 3 to 4 minutes total, until tender at the edges but still a little crisp.
- Pour the sauce around the edges of the pan and toss for 30 seconds until glossy. Remove from heat, stir in most of the green onion tops and adjust seasoning to taste.
- Serve in bowls topped with sriracha mayo, sesame seeds, the remaining green onions and wonton strips (added right before eating).