Love Egg Rolls? Well, I’ve got a dish for you! All the egg roll flavors you love all cooked up into one yummy one dish meal! Egg Roll Skillet, y’all!
Ok, so in case you didn’t already know – I’m a huge fan of Chinese takeout. Among my favorites are sesame chicken, fried rice, & egg rolls. I seriously can’t get enough. So, when I came across this recipe on Pinterest for an eggroll stir-fry kind of dish, I knew that I had to try it. I mean – I love eggrolls as it is, so the idea of having it in a skillet like form for a whole meal definitely intrigued me.
The first time around I made it exactly as written, but my family and I found it just a little on the salty side for our tastes… so the second time, I cut back on the soy sauce by half and it was absolutely perfect. The original recipe called for 1/4 cup of soy sauce & I reduced that to 1/8 cup (which is 2 tablespoons). Yummy!
This didn’t last long at all. It was inhaled almost immediately after I put it on the table. It was so good, in fact, that a neighbor who stopped in for a moment claimed a serving to take home based on the smell alone. If that’s not a sign of a delicious recipe, then I just don’t know what is.
I like to eat my take out eggrolls with Chinese hot mustard or sweet & sour sauce (depending on what I’m in the mood for at the time!) so I also like to serve my Eggroll Skillet with some as well. The flavors are so good that you don’t need anything else other than what the recipe calls for, but if you’re used to dipping your eggrolls in a sauce… why not try drizzling a little of that sauce on this too?
Are you interested yet? I sure hope so because I don’t know what else to say to get your attention. Oh wait… I know. Here’s a picture. 😉
And now, the ingredient list (which is super short by the way, always a plus!).
Here’s what you need:
In a large skillet, cook 1 pound of ground pork with 1 large diced onion until the pork is cooked thru and the onions are tender. Do not drain!
Combine 5 cloves of minced garlic, 2 heaping teaspoons fresh grated ginger, 2-3 tablespoons sesame oil, 2 tablespoons rice vinegar, & 2 to 3 tablespoons of soy sauce. Set aside.
Slice one small cabbage into thin strips. I usually cut the head of cabbage in half, and then slice each half into thin strips. Peel 3 carrots – and then shred each carrot into strips using a potato peeler. Cut those long strips into halves or thirds. Stir the cabbage & carrots into the pork mixture.
Cook & stir over medium-high heat for about 5 minutes.
Pour the sauce mixture over top.
Reduce heat to medium & cook for another 10 minutes, stirring often.
- 1 lbs. of ground beef, pork, or chicken (I use pork)
- 1 small head of cabbage, shredded
- 3 medium carrots, peeled with a potato peeler & then cut in half to make thin short strands
- 1 medium onion chopped finely
- 5 garlic cloves, minced
- 2 heaping tsp of fresh grated ginger
- 3 tablespoons sesame oil
- 2-3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- green onions to garnish (optional)
- In a large skillet, cook the meat & onion until the meat is cooked thru and the onion is translucent.
- Add the shredded cabbage & carrots to the mixture - cook & stir for 5 minutes on medium high heat.
- Mix together the garlic, ginger, sesame oil, soy sauce, & rice vinegar. Pour it over the cabbage mixture & stir to combine. Cook another 10 minutes on medium heat, stirring often.
- Serve immediately. Garnish with green onions if desired.