Eggroll Stir-fry

Eggroll Stir-fry

Crispy eggrolls from my favorite take-out spot are the best. Especially with that sweet duck sauce. What if you could have the same thing minus the calories? Check out this Eggroll Stir-fry recipe, and let me know what you think.


  • 1 lb ground beef
  • 1 green cabbage, shredded thinly
  • 1 pack thinly shredded carrots
  • 1/4 cup low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp grated fresh ginger or ground ginger
  • 1 tbsp toasted sesame seeds (optional)
  • green onions, sliced thinly
  • 3 tsp garlic, minced


  1. In a small bowl, mix soy sauce, sesame oil, ginger, and garlic. Set aside.
  2. In a large pan over medium-high heat, cook ground beef; chopping ground beef into small pieces so it is cooked evenly.
  3. Cook until brown. Drain excess grease.
  4. Mix in shredded cabbage, carrots, green onions and stir fry for about 3 minutes.
  5. Pour the soy sauce mixture into skillet cooking for 4-5 minutes more. Ensure your vegetables are crisp yet a little tender.
  6. Plate and sprinkle with a little sesame seeds if desired. Enjoy!


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