Egg Roll Skillet
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.
Printable recipe after the recipe video!
- 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.
Well, next time you’ll making it, set additional plate. I intend to stop by :-). This is really great !
Made this tonight. It was a huge hit. Nothing left. My sweet Husband was so sad he wanted leftovers for lunch. That’s what happens when you have 3rds and 4ths. Asked me to make it again For Friday night. Thank you so much. If you ever do a meet up in Ga let me know. I would love to come. We are up near Athens. Hugs. Thanks again.
I made this tonight and it was wonderful. I added scrambled eggs to it because I love eggs in anything stirfried. I will.make it again very soon.
This recipe is so good. We are on vacation so I didn’t have rice wine vinegar so substituted with apple cider vinegar. Other than that made the recipe as was. It was delicious. Served it with jasmine rice. This recipe is a keeper. Thanks for sharing.
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This is awesome. Reheats great for work lunches. Smells so good I get asked for the recipe all the time. I made as is. Thank you!
I had some chicken already cooked. I chopped it up and chopped up the onions with it and followed the rest of the recipe. We loved it. I always have loved egg rolls. I used less sodium soy sauce. I think Tamari is also a good choice and has less sodium. I didn’t realize until the end that there is no order for salt and pepper in this. Nothing in it has sodium except for the soy sauce. It was delicious.
I’ve made this using already cooked pulled pork. It was amazing.
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Hi there, once cooked, can this be frozen?
Hi there, once cooked, can this be frozen
Woooow. I can smell how tasty this is just from the ingredients and photo alone!
I got an epiphany. I’m gonna try this filling on a crispy low carb tortilla and let you know how it works!
Oooh, that sounds delicious! Please do let me know!
Have you tried to make this in an instant pot?
I have not.
I ground up some pork that I had . This was so good. The flavors mixed wonderfully. Thank you. Will definitely make this again 😊
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This is so good. Everyone loves it. I used ground pork I cheated and used the bagged tri color cole slaw and extra chopped carrots and doubled the liquids and the slaw. It’s a requested meal.
Made this last night with steak instead of ground meat. It was delicious. I’m sure I’ll have it again.
Ermegerd. WONDERFUL recipe. I topped it with wonton strips (the ones you can get in the crouton aisle) and added one of those uncle bens microwave rice packs….yes, i love my carbs. 😂 This is a keeper recipe–‘thank you!
Absolutely delicious!!!! Will make this dish many times with different types of meat. Thank you