Recipe of egg roll skillet

Egg-roll skillet, aka egg-roll in a bowl

I don’t have to explain to you what is an egg-roll, right? I bet I don’t even have to explain to you what an egg-roll skillet is. Yes, it’s that deep fried roll stuffing, minus that trans-fat simple carbs dough that you would wrap it in. Kind of cabbage stir-fry.

Egg-roll in a bowl

Despite cabbage being so widely available, cheap and healthy, it’s a rare guest in my kitchen. Not because it’s difficult to prepare or cook. God no! Taste is the culprit. I find cabbage dishes lacking flavor. And if you can through me a couple of ideas, I’m all ears.

But this egg-roll skillet, or egg-roll in a bowl is just a charm.

Why this recipe is awesome:

  1. It’s simple. A handful of veg to chop, quickly stir-fry it on high heat, and add the sauce.
  2. It’s tasty. Soy sauce and rice vinegar give this dish salty-sour flavor and fresh ginger adds a zing.
  3. It’s healthy. Alkalizing and rich in vitamins cabbage and lean ground chicken and no greasy dough.

The recipe easily doubles or cuts in half, so you always have an option to cook a big batch for the week or resort to it for a quick fix lunch or dinner.

Egg-roll skillet ingredientsGinger adds any dish a zingHow to make egg-roll skilletEgg-roll skillet - cabbage recipe idea

This dish is already healthy. It is low-carb, rich in antioxidants, lean and low-fat. You can make it gluten-free by simply opting-out the soy sauce and replacing it with gluten-free alternatives like tamari or coconut aminos. Making egg roll skillet vegan? Possibly replace the meat with mung beans. I don’t know why mung beans come to my mind, but feels like it could work. Oh, and please do not through rotten tomatoes at me: I’m not a vegan myself, but sometimes resort to vegan recipes.

Asian cabbage stir-fryEgg-roll skillet recipe

Egg-roll skillet, aka egg-roll in a bowl
Prep time
Cook time
Total time
Quick, cheap and healthy. This cabbage stir-fry has it all.
Recipe type: Stir-fry
Cuisine: Asian
Serves: 2
  • 200 g ground chicken, or turkey
  • 1 Tbsp olive oil
  • 1 onion
  • 1-2 garlic cloves
  • ½ head of cabbage
  • 1 large carrot
  • 1 egg (optional)
  • 3 green onions
  • Tumb size piece of ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame seed oil
  1. Shred the cabbage, cut carrot into matchsticks, chop the onion, mince the garlic.
  2. Heat oil in a large pan or wok. Brown the meat, about 5 minutes. Add onion and sautee for 3-5 minutes. Add garlic and cook for 1 minute.
  3. Add cabbage and carrot and cook until vegetables soften.
  4. If using an egg: push the cabbage mixture to the sides of the pan making a whole in the middle. Crack the egg into the well and poke the yolk. Let sit for a minute, then mix everything.
  5. Grate piece of ginger. In a small bowl mix ginger, soy sauce and rice vinegar, pour over the cabbage mixture, cook for 3-5 minutes. Add sesame oil and mix well.
  6. Finely chop the green onion, mix into cabbage before serving.

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