Egg Roll Skillet (AKA Turkey and Cabbage Stir Fry)

08.24.2016

Egg Roll Skillet | Cooking Classy

All the delicious flavors of an egg roll without all the wrapping, frying and added mess that comes with it. Plus without the frying or white flour based wrap it is a healthier alternative.

I’ve already made this delicious Egg Roll Skillet twice this week and I know it’s a weeknight recipe we’ll want again and again! It can be made in 30 minutes or less (make the most of your time and chop veggies while the turkey is cooking) and I love that it’s a dinner everyone can agree on. I mean how could it not be it’s basically an egg roll meets stir-fry?

I tried this once with turkey and once with pork and actually preferred the turkey but if ground pork is what you have on hand feel free to use that instead. I like this served with rice (brown or white) but it’s delicious all on it’s own as well. In my opinion though it needs a fair amount of sriracha squeezed over the top – that is if you love lots of heat like I do :). Skip the take out this week an try this instead!

Egg Roll Skillet | Cooking Classy Egg Roll Skillet | Cooking Classy Egg Roll Skillet | Cooking Classy

Egg Roll Skillet (aka Turkey and Cabbage Stir Fry)

Yield: About 5 servings

Egg Roll Skillet (aka Turkey and Cabbage Stir Fry)

Ingredients

    Sauce
  • 3 Tbsp soy sauce, then more if desired
  • 3 Tbsp low-sodium chicken broth or water
  • 1 1/2 tsp cornstarch
  • 1 Tbsp sesame oil
  • 1 Tbsp brown sugar
  • 2 tsp sriracha, plus more for serving (optional)
  • 2 Tbsp olive oil, divided
  • Skillet mixture
  • 1 lb 93% lean ground turkey
  • Salt
  • 1 small yellow onion, halved then thinly sliced into strips from root to tip
  • 1 red bell pepper, cored and sliced into thin 2-inch strips
  • 1 Tbsp peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 6 cups packed shredded cabbage (16 oz)*
  • 1 1/2 cups matchstick carrots
  • 1/4 cup chopped green onions

Directions

  • In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
  • Heat 1 Tbsp olive oil in a 12-inch (deep) non-stick skillet over medium-high heat. Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and season with just a pinch of salt. Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
  • Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes. Add in bell pepper and remaining half of the ginger and garlic and saute 1 minute longer. Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 - 5 minutes. Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.
  • *Instead of chopping the cabbage yourself you could replace the shredded cabbage and matchstick carrots with equal amounts of coleslaw mix.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/egg-roll-skillet/

20 comments

  • angelface0821: Very excited to try this tonight! Thanks for the post :-) August 25, 2016 at 2:08pm Reply

    • angelface0821: This dish was fantastic!! My fiance devoured it – went for seconds! I used sweet chili sauce instead of the sriracha but otherwise stuck to the recipe. Thanks for the amazing meal! August 30, 2016 at 7:57am Reply

  • Cluck Cluck McCluck: Oh hey, I like this! I love the idea of fried egg rolls, but their such a messy little hassle (and tons of calories) they’re kinda not worth it.
    Such a brain wave and yet so simple, why didn’t I ever think of this?—thank you soooooo much for sharing! :) August 25, 2016 at 2:46pm Reply

  • Elvira M.: OMG that looks so delicious! Thanks for the recipe, I might have to try it this weekend :) New follower! August 26, 2016 at 11:55am Reply

    • Jaclyn: So glad to have you following along Elvira! August 26, 2016 at 12:36pm Reply

  • Janie: This is a wonderful recipe! I’m trying to cook a little healthier and this fits the bill perfectly. I made it as written except omitted the sesame oil (not my fav) and subbed vegetable broth for the chicken broth as that’s what I had on hand. I’m sure I’ll be making this again. Thank you for sharing such a great recipe! August 26, 2016 at 12:24pm Reply

    • Jaclyn: Thanks Janie! So glad you enjoyed it! August 26, 2016 at 12:36pm Reply

  • Catherine Clemons: Jaclyn,
    I made this last night and it was gone in minutes. Now there is only one problem, my husband and son asked me to make it again on Sunday and double the recipe! It is wonderful.
    Thank You August 27, 2016 at 11:29am Reply

    • Jaclyn: I’m so glad your family enjoyed it Catherine! Thanks for your review :)! August 27, 2016 at 9:49pm Reply

  • Juliana Ramsey: Jaclyn, may I come over for dinner sometime? ;) You are such an amazing self-taught Chef, Baker, and Photographer! August 29, 2016 at 1:59pm Reply

    • Jaclyn: Yes please! :) You are so kind Juliana! August 29, 2016 at 4:36pm Reply

  • Angela Caudill: wow My kitchen smells fan freaking tastic. Thank you for this recipe I can not wait to eat. I had a lb of ground pork so substituted for the turkey. September 5, 2016 at 10:49am Reply

    • Jaclyn: I hope you love it! September 7, 2016 at 10:18am Reply

  • sherry black: Do you have a delish recipe for sweet and sour pork?? September 5, 2016 at 7:19pm Reply

  • Jennifer: Super delicious! Followed the recipe, yummy and easy to clean up. September 8, 2016 at 8:23pm Reply

    • Jaclyn: Thanks Jennifer! September 14, 2016 at 2:32pm Reply

  • Chris: Should the sesame oil listed be the light colored oil or toasted sesame oil? October 28, 2016 at 1:08am Reply

  • Robin: Very good can’t complain yummy !!! Thanks for sharing February 18, 2017 at 9:22am Reply

    • Jaclyn: I’m so glad you liked it Robin! Thanks for leaving a comment! February 19, 2017 at 12:30am Reply

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