Get your egg roll fix with this delicious egg roll skillet meal! All the tasty flavors of an egg roll…just a heck of a lot easier (and a lot healthier, too!).
Oh my goodness, this unassuming looking meal is one of the yummiest things to come out of my kitchen all year.
I was literally hoping and pleading in my heart that no one would see the one little helping of leftovers I shoved to the back of the refrigerator after dinner was over. Thankfully my hiding spot was golden, and Tuesday saw me enjoying every last bite in that tupperware dish.
If you love the classic flavors of egg rolls, I think you’re going to love this healthier take on the concept. But even if you’ve never been an egg roll fan, there’s so much to love about this one skillet meal.
Loaded with lean ground meat (you can use chicken or turkey)…and then double loaded with vegetables (you could even add more!), the simple flavors manage to explode into something unbelievably tasty.
There are a lot of variables in this simple egg roll skillet meal that you could play around with. I took my favorite flavor components from this best-ever egg roll recipe, but if you don’t have oyster sauce on hand, you could try subbing in extra soy sauce or hoisin sauce or even a mild BBQ sauce that has a flavor profile you already like.
Using a bag of preshredded coleslaw mix makes this already simple recipe even easier, but you could just as easily shred a head of cabbage with your own little hands and grate in some carrots, as well.
Because this recipe is a no-frills kind of skillet meal, I think there are a few bonuses that take it from plain Jane to straight up amazing.
First, the crunch factor: adding a toss of crispy chow mein noodles or fried wonton strips on top creates a contrast that is texturally appealing…as well as being delightfully yummy. You could use chopped peanuts or cashews in place of the chow mein noodles, too.
Second, adding a tangy drizzle of sauce on top gives just the right amount of flavor punch to compliment the mild flavors in the egg roll mixture. Some of us in the family went straight for the sweet and sour sauce…and those of us with an out of control sweet chili sauce problem beelined it for the enormo bottle of sweet Thai chili sauce. {Both of these sauces are pretty easily found in the Asian foods section of most grocery stores.}
A little goes along way with strong-flavored sauces like the two mentioned above, but they do add something kind of special to the humble lineup of ground meat and vegetables. Serving this egg roll skillet meal alongside brown rice (or white rice) would make it even heartier. The few times we’ve made it, I’ve skipped the rice as a side dish and we’ve piled the egg roll mixture in shallow bowls with naan (Costco or homemade) alongside for scooping.
Dinner is literally 30 minutes or less away with this fantastic skillet meal. I hope you love it as much as we do! And may the leftovers that you stash, stay stashed until you require them. ?
One Year Ago: One-Bowl Fudgy Brownie Cookies
Two Years Ago: White Velvet Sugar Cookies
Three Years Ago: Truffle Brownies {With M&M’s…or Not}
Four Years Ago: Beef and Sweet Potato Stew with Corn and Green Chiles {Slow Cooker}
Five Years Ago: Strawberries and Cream Stuffed French Toast
Yield:
6 servings
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow or white onion, diced (about 1 cup)
- 3 cloves garlic, finely minced
- 1 tablespoon finely chopped or grated fresh ginger (I usually use ginger paste – see note)
- 1 1/2 to 2 pounds lean ground turkey or chicken
- 4 large eggs, lightly whisked
- 14-ounce package coleslaw mix (or about 5 cups shredded cabbage/carrots)
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce (see note for substitutions)
- Chopped fresh cilantro, for serving
- Crispy chow mein noodles or fried wontons, for serving
- Sweet and sour sauce or sweet Thai chili sauce, for serving
- Hot, cooked rice, for serving (optional)
Instructions
- In a large 12-inch nonstick skillet heat the oil over medium heat until hot and rippling. Add the chopped onions and cook for 2-3 minutes until they start to soften. Add the garlic and ginger, and cook for another minute or so, stirring constantly.
- Add the ground meat and cook, breaking the meat into small pieces, until the meat is no longer pink and it is cooked through. Drain any excess grease.
- Over medium heat, scoot the meat to the edges of the pan and pour the whisked eggs into the center of the pan. Sprinkle with a small pinch of salt. Let the eggs cook until starting to set on the bottom; stir until scrambled. Mix the eggs and meat together. Add the coleslaw mix and cook, stirring often, for 2-3 minutes until the cabbage cooks and wilts slightly (cook longer for softer cabbage).
- Stir in the sesame oil, soy sauce, and oyster sauce. Cook for 1-2 minutes. Add additional salt and pepper (or soy sauce) to taste, if needed. Sprinkle fresh cilantro over the top. Serve the egg roll skillet over hot, cooked rice (optional) and drizzle with sweet and sour sauce or sweet Thai chili sauce. Add chow mein noodles or fried wontons for crunch.
Notes
Ginger paste is a handy ingredient to keep around! It’s usually found in the produce area (near the fresh herbs). Use an equal amount of ginger paste for fresh ginger called for in a recipe. Otherwise, fresh ginger is easy to use. I buy fresh ginger knobs, cut into 1-inch pieces and throw in a freezer ziploc bag. When I need it for a recipe, I grab out one of the small pieces and grate it on the small holes of my box grater (or on a rasp grater). No need to peel!
Go crazy on adding other veggies! I think this would be delicious with sliced bell peppers, zucchini, broccoli, and a myriad of other vegetables added with the onions.
I think the oyster sauce adds a terrific dimension of flavor to this dish but if you don’t have it or don’t want to use it, try adding more soy sauce, subbing in hoisin sauce (or even a mild BBQ sauce that you like the flavor of).
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Recipe Source: from Mel’s Kitchen Cafe
