One summer, I visited a food festival with my family, and we came across a stand selling “deconstructed” foods. The concept was fascinating—classic dishes reimagined in a simpler form. I tried a deconstructed sushi roll, and it was an eye-opener. That memory inspired me to create this recipe. Whenever I make this stir fry, it takes me back to that summer day, surrounded by the laughter of my loved ones and the enticing aromas from the food stalls.
The beauty of this Unrolled Egg Roll Stir Fry lies in its versatility. You can easily tweak the recipe to suit your taste or dietary preferences. For instance, I sometimes swap the lean ground meat for tofu to make a vegetarian version. Adding a splash of rice vinegar and a sprinkle of sesame seeds at the end gives it an extra tangy crunch that I adore. If you prefer a bit more heat, a dash of sriracha or a sprinkle of red pepper flakes does the trick.
This dish is not just a time-saver but a crowd-pleaser, perfect for those busy weeknights when you want something quick yet satisfying. I hope you enjoy making this recipe as much as I do. It’s sure to become a favorite in your household too!
How to Make Unrolled Egg Roll Stir Fry
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Ingredients
- 1/3 cup soy sauce
- 1 cup diced onion
- 1 1/2 pounds lean ground meat (beef, sausage, chicken)
- 1 bag coleslaw mix, around 16 ounces
- 4 teaspoons minced garlic
- 2 tablespoons sesame oil
- 1/2 cup grated carrots
- 2 teaspoons ginger paste
- Freshly chopped green onions
Directions
- Heat half of the sesame oil in a skillet over medium-high heat.
- Add the ground meat and diced onion to the skillet. Cook, breaking the meat into small pieces, until the meat is halfway done.
- When the meat is halfway cooked, add the grated carrots to the skillet.
- Add the coleslaw mix to the skillet and cook until it begins to soften.
- In a small bowl, mix the soy sauce, ginger paste, minced garlic, and the remaining sesame oil.
- Pour the sauce into the skillet and stir to combine. Cook for an additional 3 to 5 minutes.
- Before serving, garnish with freshly chopped green onions. Add more soy sauce to taste if necessary.
FAQs:
Can I use a different type of meat for this recipe?
Yes, you can substitute the lean ground meat with other proteins such as ground turkey, pork, or even tofu for a vegetarian option. Each will bring a slightly different flavor and texture to the dish.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative. Also, ensure that any other sauces or ingredients used are certified gluten-free.
What can I use instead of sesame oil?
If you don’t have sesame oil, you can use other oils such as olive oil or vegetable oil. However, keep in mind that sesame oil adds a distinct flavor that enhances the overall taste of the stir fry.
How do I store leftovers and for how long?
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. When reheating, you can use a microwave or a skillet on the stove.
Can I add other vegetables to this stir fry?
Absolutely! Feel free to add other vegetables such as bell peppers, snap peas, or mushrooms. Adding a variety of vegetables can enhance the nutritional value and flavor of the dish.
What can I serve with Unrolled Egg Roll Stir Fry?
This dish pairs well with steamed rice, cauliflower rice, or quinoa. Additionally, you can serve it with a side of egg rolls or dumplings for a complete meal.
Unrolled Egg Roll Stir Fry
Ingredients
- 1 cup chopped onion
- 2 tsp ginger paste
- ½ cup shredded carrots
- ⅓ cup soy sauce
- 1 ½ pounds lean ground meat beef, sausage, chicken
- 4 tsp minced garlic
- Freshly chopped green onion
- 1 bag coleslaw cabbage approximately 16 ounces
- 2 tbsp sesame oil
Instructions
- Add half of the sesame oil to a skillet and heat over medium-high.
- Add the ground meat and chopped onion to the skillet. Cook, breaking up the meat into small pieces, until the meat is halfway done.
- At the halfway point, add the shredded carrots to the skillet.
- Add the coleslaw cabbage to the skillet and cook until it starts to soften.
- In a small bowl, mix together the soy sauce, ginger paste, minced garlic, and the remaining sesame oil.
- Pour the sauce over the skillet ingredients and stir to combine. Cook for another 3 to 5 minutes.
- Before serving, garnish with freshly chopped green onion. Add more soy sauce to taste if needed.
- Enjoy!
