Egg Roll Stir Fry is a quick and delicious way to enjoy the flavors of classic egg rolls without the hassle of rolling and frying. This colorful stir fry combines crunchy vegetables, savory ground pork, and a tangy soy-ginger sauce, making it a perfect weeknight meal. Served over rice or noodles, it’s a satisfying dish full of bold flavors and wonderful textures.

Ingredients:

• 1 pound ground pork (or ground chicken/turkey)
  
  

• 2 tablespoons vegetable oil
  
  

• 3 cloves garlic, minced
  
  

• 1 tablespoon fresh ginger, grated
  
  

• 4 cups shredded cabbage
  
  

• 1 cup shredded carrots
  
  

• 1 cup sliced mushrooms
  
  

• 3 green onions, sliced
  
  

• 1/4 cup soy sauce
  
  

• 2 tablespoons hoisin sauce
  
  

• 1 tablespoon rice vinegar
  
  

• 1 teaspoon sesame oil
  
  

• Salt and pepper, to taste
  
  

• Cooked rice or noodles, for serving
  
  

Directions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook until browned and cooked through, breaking up the meat with a spoon.
   
   

2. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
   
   

3. Stir in cabbage, carrots, mushrooms, and green onions. Cook for 5-7 minutes, stirring frequently, until vegetables are tender but still crisp.
   
   

4. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the stir fry and toss to coat evenly.
   
   

5. Season with salt and pepper to taste.
   
   

6. Serve hot over cooked rice or noodles.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 350 kcal
  
  

• Total Fat: 20 g
  
  

• Saturated Fat: 5 g
  
  

• Cholesterol: 70 mg
  
  

• Sodium: 900 mg
  
  

• Total Carbohydrates: 18 g
  
  

• Dietary Fiber: 4 g
  
  

• Sugars: 6 g
  
  

• Protein: 25 g