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I stumbled across this recipe a few years back when I was trying to cut carbs but still craving Chinese takeout. After a particularly rough day at work, I didn't have the energy to make anything complicated, so I threw all the egg roll fillings I had in a skillet and hoped for the best. The result was so good that I've been making it regularly ever since, tweaking and perfecting it along the way.
Last week my neighbor stopped by just as I was making this for dinner. She's one of those people who's always on some kind of diet but constantly complaining about being hungry. After one bite, she asked for the recipe and texted me the next day saying she'd already made it twice. That's when you know you've got a keeper recipe.
Simple Ingredients
- Ground meat - Turkey, pork, or chicken all work well
- Cabbage - A fresh head sliced up is better than the pre-packaged stuff
- Carrots - For color, crunch, and sweetness
- Ginger and garlic - Fresh is best but pre-minced works in a pinch
- Soy sauce - The salty umami base of the sauce
- Rice vinegar - For that subtle tang that makes it taste authentic
- Sesame oil - Don't skip this! It's what makes it smell and taste like a real egg roll
- Green onions - For garnish and that fresh bite
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I tried making this once with ground beef when that's all I had in the freezer. It was good, but a bit heavier than the turkey or pork version. The lighter meats let the seasonings shine through better, but really, use whatever you have on hand.
Easy Preparation
- Fresh Is Best
- Skip the pre-packaged coleslaw mix if you can. Not only is a fresh cabbage way cheaper, but it also doesn't have that slight bitterness you sometimes get with the bagged stuff. Plus, you can slice it exactly how you want - I prefer mine a bit thicker for more crunch.
- Quick Protein
- Brown your meat first and break it up as finely as possible. I've found a potato masher works surprisingly well for this - much better than chasing chunks around with a wooden spoon.
- Flavor Building
- Sautéing the onions, garlic, and ginger in the meat drippings builds layers of flavor without extra fat. Just be careful not to burn the garlic - it only needs about 30 seconds until fragrant.
- Perfect Sauce
- The combination of soy sauce, rice vinegar, and sesame oil creates that classic egg roll flavor. I sometimes add a splash of chicken broth if it looks too dry, but be careful not to make it soupy.
- Quick Cooking
- Cabbage cooks down faster than you might think. Keep an eye on it and stop when it's tender-crisp rather than completely soft. That slight crunch gives it a better texture and keeps it from getting mushy.
My first attempt at this dish was nearly ruined when I added way too much soy sauce. It was so salty we could barely eat it. Now I start with just a couple tablespoons and add more at the end if needed. You can always add more seasoning, but you can't take it away!
Serving Ideas
This versatile dish works in so many ways. For a low-carb meal, I eat it straight from the bowl, maybe with a fried egg on top for extra protein and that runny yolk sauce.
When feeding a crowd with different dietary needs, I'll put out steamed rice for the carb-eaters and cauliflower rice for the low-carb folks, letting everyone build their own bowl.
For meal prep, I divide it into containers that keep in the fridge for about 4 days. It reheats beautifully in the microwave for quick lunches that don't leave me in a 2 PM food coma.
Easy Variations
While the basic recipe is delicious as is, I've experimented with some tasty add-ins:
- For extra crunch, toss in some water chestnuts during the last few minutes of cooking. They add great texture without changing the flavor.
- When I want some heat, a drizzle of sriracha or a sprinkle of red pepper flakes does the trick. My spice-loving friends add a dollop of chili crisp oil on top.
- For a vegetarian version, I've successfully used crumbled tofu or those plant-based ground "meats." Just add a bit more oil since they don't release fat like real meat does.
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Frequently Asked Questions
- → Can I use ground pork instead of turkey?
- Absolutely! Ground pork is actually traditional for egg rolls and will add even more authentic flavor. You can also use ground chicken or beef if you prefer.
- → How can I make this recipe vegetarian?
- Replace the ground turkey with crumbled tofu or a plant-based ground meat substitute, and use vegetable broth instead of chicken broth. The flavor profile will remain similar and delicious.
- → Is this recipe keto-friendly?
- Yes! This dish is naturally low in carbs, especially if you skip the optional rice for serving. With only about 14g net carbs per serving (21g total carbs minus 7g fiber), it fits well within most keto diet plans.
- → What's the best way to reheat leftovers?
- For the best texture, reheat leftovers in a skillet over medium-low heat. While you can use a microwave, the cabbage may become soggier with this method.
- → How can I make this spicier?
- Add red pepper flakes while cooking, or drizzle with sriracha or chili oil at the end. The optional sriracha mayo also adds a nice kick if you enjoy spice.