Egg Roll Stir Fry


Egg Roll Stir Fry

One of the things I love to do in the kitchen is take a favorite recipe and create a healthier version. I’ve lightened chicken cordon bleu by cutting up the fat and salt, lightened a cheesy Philly steak by turning it into stuffed peppers, and even lightened an apple pie by making a smoothie version.

When I tried to lighten the egg rolls, I had a huge problem. The stuff inside the egg roll was fine – just the meat and vegetables – but then it was all wrapped up inside a starchy wrap and fried.

How was I supposed to make that even healthier?

I could only think of one way: get rid of the casing completely.

This healthy skillet has all the good parts of an egg roll — lean ground beef, plenty of veggies, and flavorful spices like ginger and garlic — without that greasy stir-fry coating. And it turns out that getting rid of the outside makes making egg rolls easier, too.

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No need to fiddle with a lot of small wrappers and a frying pan full of hot oil – all you have to do is fry the meat and veggies together in a little oil, season, and serve.

So this healthy egg roll isn’t just lighter on your waistline – it’s also lighter on your workload.
And you know what works for me?

I only try to eat meat and vegetables. I also have dairy and some nuts here and there if I’m snacking but for the most part, it’s just meat and vegetables for me.

No flour, sugar, rice, potatoes, pasta or bread.

It works! I have lost 12 pounds in the past 3 weeks and not once have I felt hungry. I think it helps me really, really, honestly with God, in love with vegetables)

On Sundays, I cook up whole batches of delicious veggies and soups and stews to eat during the week. And you know what? Looking forward to meal time!

Anyway, I came across this recipe from once my mom always cooks and just knew I had to try it! I love egg rolls. And the idea of ​​being able to have all those delicious flavors in a dish that I could enjoy without guilt sounded good to me!

This is delicious and warms beautifully too! I can’t wait to do this again!


●1 lb ground pork lean (90/10)

●1 large onion thinly sliced

●1 small head of cabbage shredded

●3 carrots shredded

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●4 cloves of garlic minced

●1 tbsp fresh ginger minced

●2 tsp olive oil

●1/4 cup reduced sodium soy sauce

●1 tsp toasted sesame oil

●1 tbsp rice vinegar

●1/2 tsp black pepper


Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.

Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.

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In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.

Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.


Entire recipe makes 4 servings

Serving size is about 1 1/2 cups

Each serving = 5 Smart Points

PER SERVING: 218 calories; 12g fat; 3g saturated fat; 1g carbohydrates; 0g fiber; 0g sugar; 22g protein

➤That’s it, all you have to do is Enjoy !

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