Eggroll Stir Fry is the healthy version of everyone’s favourite takeout! This incredibly quick, toss together stir fry is sure to become a weeknight favourite. It’s just as delicious the next day as it is the night you cook it and trust me when I say it’s almost better the second night around. That’s when you really start looking for things to dress it up! Deep-fried wonton bits, roasted cashews, slivered almonds, fried or scrambled eggs (a runny yolk is amazing!)
This crowd-pleaser is crunchy and salty with a hint of I want seconds. This recipe will stop you from ordering Chinese food from the greasy spoon down the street, saving you money and time. I love making this any time of year, the best part is there’s only one pan to wash in the end!
Ingredients
Instructions
- In a wok or skillet, heat oil on medium-high heat. Cook meat until cooked through.
- Turn heat down to medium and stir in garlic, ginger, soy sauce and stir. Add coleslaw mix, bean sprouts, and ½ of the green onions. Cook for another minute until the cabbage starts to soften.
- Top with the other ½ of the green onions and sesame seeds. Try adding red pepper flakes, sweet and sour sauce, a fried egg, sriracha or extra soy sauce to your liking!