Egg Roll Stir Fry

We are all about enjoying traditional dishes as is, but sometimes, it’s fun to experiment with healthier versions for everyday meals. Hence, the creation of this egg roll stir-fry. We’ve taken the best of the egg roll (the filling!) and made it the star of the show. Without the wrapper and the deep fry, this is a macro-friendly alternative that can be made at home in under 30 minutes with just a few ingredients. File this under must-have weeknight meals!


Makes 4 Servings
Per Serving: 317 CALS | 29.5P | 22.5C | 12.5F


  • 1 lb Ground Chicken, Pork, or Beef
  • 1 onion, diced
  • 1 tbsp Minced Garlic
  • 6 C (340g) Tri-Color Slaw Mix
  • 1-2 Tbsp Lite Soy Sauce
  • 1/2 C (144g) Panda Express Sweet & Tangy Sauce


  1. In a large skillet, cook your choice of meat and onions over medium-high until the meat is cooked through.
  2. While the meat cooks, mix the slaw mix, soy sauce, minced garlic, and sweet and tangy sauce in a large bowl. (If you’re using a different sauce, add it slowly and taste as you go to avoid overpowering flavors.)
  3. Once the meat has cooked through, reduce the heat to low-medium before adding the slaw mixture to the skillet. Cook for 8-10 minutes or until the cabbage has softened, stirring often.

Egg Roll Stir Fry

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