egg roll skillet

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You can use whatever meat you like in your egg roll skillet, or omit the meat and make it for your vegetarian friends. It’s so delicious and easy to prepare. I’ve made it with chicken, beef, turkey, shrimp, and pork. It was awesome every time.

for the sauce:

3 Tablespoons lite soy sauce

2 Teaspoons cornstarch

 3 Tablespoons chicken or vegetable stock

1 Tablespoon dark sesame oil

2 Tablespoons brown sugar

1 Tablespoon hot sauce

1 to 2 teaspoons Chinese 5 spice powder

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon onion powder

In a small bowl, whisk 1 Tablespoon of the soy sauce with the cornstarch until well blended. Mix in rest of soy, chicken stock, sesame oil, brown sugar, hot sauce, and seasonings. Set aside.

for the skillet mixture:

2 Tablespoons light olive oil

1 lb. lean ground meat (your favorite. This time I used pork)

1 bunch green onions + green tops, chopped fine (save some green for garnish)

1 large, sweet, red bell pepper, seeds and stem removed, coarse chopped

2 Tablespoons fresh ginger, finely grated

4 to 6 large cloves garlic, minced

16 oz. shredded cabbage (I use coleslaw mix)

10 oz. julienne or shredded carrots (2 cups)

fried wonton strips

cooked rice

egg roll sauces (such as sweet & sour, hot mustard, and duck sauce)

Heat 1 Tablespoon olive oil in a very large, heavy skillet over medium-high heat (or use two smaller skillets and make this in two batches.) Add half the ginger and half the garlic to the skillet. Saute for 30 seconds. Add meat. Cook, breaking up meat until done all the way through. Drain if needed. Transfer meat to a large piece of foil and wrap it up to keep it warm.

Heat remaining oil in same skillet over medium-high heat. Add onions. Saute 4 minutes. Add red pepper, rest of ginger, and garlic. Saute for 1 minute. Add cabbage and carrots. Stir. Whisk soy sauce mixture. Pour over cabbage. Stir and allow to cook, tossing frequently, until cabbage and carrots are tender (4 to 5 minutes.) Adjust seasonings. Cover to keep warm.

Make wonton/egg roll stirps: Cut wonton or egg roll wrappers into strips. Fry in hot oil until golden brown and crispy (approximately 30 seconds per side.) Remove to paper towel-lined plate and use as garnish for your eggroll skillet.

Serve in wide, shallow bowls with cooked rice. Garnish with wonton strips and chopped green onion tops. Season with more hot sauce and soy sauce if needed. I like to top ours with a drizzle of sweet and sour sauce!



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  4 comments for “egg roll skillet

  1. OldTownie
    November 12, 2016 at 3:07 pm

    This sounds delicious and I’d like to make it for a luncheon this week. They all love egg rolls, but I am in a cast and limited to what I can do. How many do you think this would serve? What else would you serve with it? I do enjoy you blog–thanks!

    • Melissa
      November 15, 2016 at 10:07 am

      Hi Old Townie! 🙂 I would guess that this would serve about 4 to 6 people, with brown or white rice as a side dish. Maybe some fresh fruit and almond cookies as a dessert? I make it for me, my daughter, and husband and we always have a little left over the next day. Hope that helps! Thanks for visiting! ~M

      • OldTownie
        March 1, 2017 at 11:00 pm

        Thanks so much for the recipe! I doubled the ingredients using half ground beef & half sausage and served it with rice and a spinach salad with strawberries. Everyone loved it for lunch and wanted the recipe. It fed 7 hungry people with enough leftovers to make egg rolls to take to a party the next night. Yum! I will be making this often. Easy and delicious!

        • Melissa
          March 6, 2017 at 5:54 pm

          Sounds fabulous! Love your renditions! 🙂 ~M

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