Egg Roll Stir Fry Recipe

Dinner at our house is often a balancing act between quick, healthy, and something everyone will actually eat. For years, stir-fries have been a weeknight staple, but sometimes we crave a little something extra, a flavor boost to break the routine. That’s when I stumbled upon the idea of Egg Roll Stir Fry, and let me tell you, it was a game-changer! Imagine all the delicious savory goodness of an egg roll, but deconstructed and tossed with vibrant stir-fried vegetables and your choice of protein. The first time I made this, my family devoured it. Even my picky eaters, who usually eye anything green with suspicion, were asking for seconds. The crispy, slightly chewy egg roll wrapper pieces add such a unique texture, and the flavor is just irresistible. It’s become a regular in our rotation, and I’m thrilled to share this recipe with you so you can bring the same excitement to your dinner table!

Ingredients

This Egg Roll Stir Fry recipe is incredibly versatile, allowing you to tailor it to your preferences and what you have on hand. Here’s a breakdown of the ingredients you’ll need, along with helpful notes and substitution ideas to make it your own:

For the Stir Fry:

• Protein (Choose one or a combination):
  • 1 pound Chicken Breast: Boneless, skinless chicken breast is a lean and popular choice. Cut it into bite-sized pieces or thin strips for quick and even cooking. Chicken thighs can also be used for a richer flavor, just ensure they are boneless and skinless.
  • 1 pound Shrimp: Use peeled and deveined shrimp, any size will work, but larger shrimp are visually impressive. If using frozen shrimp, thaw them completely before cooking.
  • 1 pound Pork Tenderloin: Pork tenderloin is a lean and tender option. Slice it thinly against the grain for maximum tenderness in the stir-fry. Pork shoulder (Boston butt) can be used as well, but will require longer cooking and should be cut into smaller cubes.
  • 1 pound Beef Sirloin or Flank Steak: Sirloin or flank steak, thinly sliced against the grain, works beautifully in a stir-fry. Flank steak is particularly flavorful.
  • 1 block (14-16 ounces) Firm or Extra-Firm Tofu: For a vegetarian or vegan option, tofu is excellent. Press the tofu to remove excess water, then cube it. You can also pan-fry or bake the tofu separately for extra crispiness before adding it to the stir-fry.
• Vegetables (Aim for about 6-8 cups total, mix and match):
  • 1 large Onion: Yellow or white onion, sliced or chopped. Adds a foundational savory flavor.
  • 2-3 Carrots: Julienned or thinly sliced. Adds sweetness and color.
  • 2-3 Celery Stalks: Thinly sliced. Provides a subtle crunch and freshness.
  • 1 head of Cabbage (Green or Napa): Shredded or thinly sliced. Cabbage is a classic egg roll ingredient and adds bulk and texture. Napa cabbage is milder and more tender than green cabbage.
  • 1 Bell Pepper (Any color): Sliced into strips. Bell peppers add sweetness and vibrant color. Red, yellow, and orange peppers are sweeter than green peppers.
  • 1 cup Snow Peas or Snap Peas: Adds a delightful crunch and sweetness. Trim the ends of snow peas and snap peas before using.
  • 1 cup Broccoli Florets: Adds texture and nutritional value. Cut into small, bite-sized florets for even cooking.
  • 1 cup Mushrooms (Sliced): Button mushrooms, cremini mushrooms, or shiitake mushrooms all work well. Earthy flavor and meaty texture.
  • 1 can (14 ounces) Bamboo Shoots: Drained and sliced or julienned. Adds a crisp, slightly sweet flavor.
  • 1 can (8 ounces) Water Chestnuts: Drained and sliced. Provides a unique crunch and mild sweetness.
  • Fresh Ginger (About 1-2 tablespoons, minced): Essential for that classic Asian flavor. Use fresh ginger for the best taste; dried ginger is not a suitable substitute.
  • Garlic (About 2-3 cloves, minced): Another key flavor component. Fresh garlic is preferred, but garlic powder can be used in a pinch (about 1 teaspoon).
  • Green Onions (For garnish, optional): Sliced thinly. Adds a fresh, mild oniony flavor and visual appeal.
• Egg Roll Wrappers:
  • 1 package (12-16 ounces) Egg Roll Wrappers: Look for these in the refrigerated section of your grocery store, usually near the produce or tofu. You’ll need about 10-12 wrappers.
• Cooking Oil:
  • 3-4 tablespoons Vegetable Oil or Canola Oil: Neutral oils with a high smoke point are best for stir-frying. Peanut oil is also a good choice if you like the flavor and are not allergic. Sesame oil is used in the sauce, not for high-heat cooking.

For the Stir Fry Sauce:

• 1/4 cup Soy Sauce (Low Sodium preferred): Provides the salty, savory base of the sauce. Low sodium soy sauce allows you to control the saltiness better. Tamari (gluten-free soy sauce) or coconut aminos can be used as alternatives.
• 2 tablespoons Oyster Sauce (Optional, but highly recommended): Adds depth and umami richness to the sauce. If you don’t have oyster sauce, you can use a bit more soy sauce or a dash of fish sauce (use sparingly as it’s strong). For a vegetarian option, use vegetarian oyster sauce made from mushrooms.
• 1 tablespoon Sesame Oil: Adds a distinctive nutty aroma and flavor. Use toasted sesame oil for the most pronounced flavor.
• 1 tablespoon Rice Vinegar: Adds a touch of acidity to balance the savory and sweet notes. Apple cider vinegar or white wine vinegar can be used as substitutes in a pinch.
• 1 tablespoon Cornstarch: Used to thicken the sauce, creating a glossy coating for the stir-fry. Arrowroot powder can be used as a gluten-free alternative.
• 1 tablespoon Brown Sugar or Honey (Optional): Adds a touch of sweetness to balance the savory flavors. Adjust to your taste preference. You can also use maple syrup or agave nectar.
• 1/4 cup Chicken Broth or Vegetable Broth: Helps to create the sauce and add moisture to the stir-fry. Water can be used as a substitute, but broth adds more flavor.
• Pinch of Red Pepper Flakes (Optional): For a touch of heat. Adjust to your spice preference or omit entirely if you prefer a mild stir-fry.

Instructions

Making Egg Roll Stir Fry is surprisingly easy and quick, especially once you have all your ingredients prepped. Follow these step-by-step instructions for a delicious and satisfying meal:

Step 1: Prepare the Egg Roll Wrappers

1. Stack the Egg Roll Wrappers: Take your package of egg roll wrappers and stack them neatly on a cutting board.
2. Slice into Strips: Using a sharp knife or kitchen shears, slice the stack of wrappers into thin strips, about ¼ to ½ inch wide. You can make them longer or shorter depending on your preference. Think of the width of fettuccine noodles as a good guideline.
3. Separate the Strips: Gently separate the strips of egg roll wrappers to prevent them from sticking together during cooking. You can toss them lightly with a little cornstarch or flour if they seem particularly sticky, but this is usually not necessary.

Step 2: Prepare the Stir Fry Sauce

1. Combine Sauce Ingredients: In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce (if using), sesame oil, rice vinegar, cornstarch, brown sugar or honey (if using), and chicken or vegetable broth.
2. Whisk Until Smooth: Whisk the sauce ingredients until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

Step 3: Stir Fry the Protein

1. Heat Oil in a Wok or Large Skillet: Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over medium-high to high heat. The pan should be hot before you add the protein – you should see the oil shimmering.
2. Cook the Protein: Add your chosen protein (chicken, shrimp, pork, beef, or tofu) to the hot pan in a single layer, if possible. Avoid overcrowding the pan, as this will steam the protein instead of searing it. If necessary, cook the protein in batches.
   • Chicken, Pork, Beef: Cook until browned and cooked through, about 3-5 minutes per side depending on thickness. Remove from the pan and set aside.
   • Shrimp: Cook until pink and opaque, about 2-3 minutes per side. Remove from the pan and set aside.
   • Tofu: Cook until golden brown and slightly crispy, about 4-6 minutes per side. Remove from the pan and set aside. For extra crispy tofu, consider pressing it for longer and pan-frying or baking it separately before adding to the stir-fry.
3. Set Protein Aside: Once cooked, remove the protein from the wok or skillet and set aside on a plate.

Step 4: Stir Fry the Vegetables

1. Add More Oil if Needed: Add another tablespoon of vegetable oil to the wok or skillet if needed.
2. Sauté Aromatics: Add the minced ginger and garlic to the hot pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Add Heartier Vegetables: Add the onions, carrots, and celery to the pan and stir-fry for 2-3 minutes, until they start to soften slightly.
4. Add Remaining Vegetables: Add the cabbage, bell pepper, broccoli, mushrooms, bamboo shoots, and water chestnuts (and any other vegetables you are using) to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. You want them to be cooked but still have a bit of bite.
5. Don’t Overcook: Avoid overcooking the vegetables, as you want them to retain their texture and some of their crunch.

Step 5: Add Egg Roll Wrapper Strips and Sauce

1. Add Egg Roll Wrapper Strips: Add the sliced egg roll wrapper strips to the wok or skillet with the vegetables. Stir-fry for 2-3 minutes, until the wrappers are softened and slightly chewy. They will absorb some of the moisture from the vegetables and become pleasantly tender.
2. Pour in Sauce: Pour the prepared stir-fry sauce over the vegetables and egg roll wrapper strips.
3. Stir to Coat: Stir everything together well to ensure the vegetables and wrappers are evenly coated in the sauce.
4. Simmer and Thicken: Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly and become glossy. The cornstarch in the sauce will help it thicken quickly.

Step 6: Combine Protein and Serve

1. Return Protein to Pan: Return the cooked protein to the wok or skillet.
2. Toss to Combine: Toss everything together to combine the protein with the vegetables, egg roll wrappers, and sauce. Heat through for another minute or two.
3. Garnish and Serve: Garnish with sliced green onions, if desired. Serve hot immediately.

Nutrition Facts

(Approximate values, per serving. Nutritional content can vary based on specific ingredients, protein choice, and serving size.)

• Servings: 6-8 servings
• Calories per Serving (estimated, based on chicken and average vegetable mix): 400-550 calories

Approximate Breakdown per Serving (Chicken and average vegetables):

• Protein: 30-40 grams
• Fat: 15-25 grams
• Carbohydrates: 40-50 grams
• Fiber: 5-7 grams

Important Notes:

• These are estimates only. Actual nutritional values will depend on the specific ingredients used, portion sizes, and cooking methods.
• Using lean protein sources like chicken breast or shrimp and plenty of vegetables will help keep the calorie and fat content lower.
• Using low-sodium soy sauce will reduce the sodium content.
• Adding more vegetables and less protein can further adjust the nutritional profile to your needs.

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, preparing protein, and making sauce)
• Cook Time: 20-25 minutes
• Total Time: 50-65 minutes

Time Saving Tips:

• Pre-cut Vegetables: Purchase pre-cut vegetables from the grocery store to save time on chopping.
• Marinate Protein Ahead: Marinate your protein (if desired) the night before to save time on the day of cooking and enhance flavor.
• Make Sauce in Advance: The stir-fry sauce can be made a day or two ahead of time and stored in the refrigerator.
• Utilize Kitchen Tools: Use a food processor or mandoline slicer to quickly shred cabbage or slice vegetables.

How to Serve

Egg Roll Stir Fry is a complete meal in itself, but you can enhance your dining experience with these serving suggestions:

• Serving Styles:
  • Over Rice: Serve hot Egg Roll Stir Fry over steamed white rice, brown rice, or quinoa for a classic and satisfying meal.
  • With Noodles: Serve over cooked lo mein noodles, chow mein noodles, or even rice noodles for a different texture and carbohydrate option.
  • As Lettuce Wraps: For a lighter, lower-carb option, serve the stir-fry in crisp lettuce cups (like iceberg or butter lettuce).
  • Family Style: Serve the stir-fry in a large serving bowl in the center of the table and let everyone help themselves.
• Garnish Ideas:
  • Sliced Green Onions: Adds freshness and a mild oniony flavor.
  • Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal.
  • Chopped Peanuts or Cashews: Adds crunch and nutty flavor.
  • Fresh Cilantro or Parsley: Adds freshness and herbal notes.
  • Sriracha or Chili Garlic Sauce: For extra heat, serve with a side of sriracha or chili garlic sauce.
  • Lime Wedges: A squeeze of fresh lime juice brightens the flavors.
• Side Dish Suggestions:
  • Steamed Edamame: A simple and healthy side dish that complements the Asian flavors.
  • Spring Rolls or Fresh Summer Rolls: To further embrace the egg roll theme, serve with fresh spring rolls or summer rolls.
  • Wonton Soup or Egg Drop Soup: A light soup to start the meal.
  • Asian Salad: A refreshing salad with a sesame ginger dressing.
  • Potstickers or Gyoza: Serve pan-fried or steamed potstickers or gyoza as an appetizer or side.

Additional Tips for Perfect Egg Roll Stir Fry

1. Prep Everything First (Mise en Place): Stir-fries cook quickly, so it’s crucial to have all your ingredients prepped and ready to go before you start cooking. Chop all vegetables, slice protein, make the sauce, and have everything within reach. This will make the cooking process smooth and efficient.
2. Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the vegetables and protein to steam instead of stir-frying. Cook in batches if necessary to ensure everything sears and browns properly. This is especially important for the protein and vegetables.
3. Use High Heat: Stir-frying is best done over medium-high to high heat. This helps to quickly cook the ingredients while maintaining their crispness and flavor. Make sure your wok or skillet is hot before adding ingredients.
4. Adjust Sauce to Taste: Taste the stir-fry sauce before adding it to the pan and adjust the seasonings to your liking. You can add more soy sauce for saltiness, rice vinegar for acidity, brown sugar or honey for sweetness, or red pepper flakes for heat. Personalize the sauce to your taste preferences.
5. Fresh is Best (Where Possible): While canned vegetables like bamboo shoots and water chestnuts are convenient, using fresh vegetables whenever possible will result in a brighter, more flavorful stir-fry. Fresh ginger and garlic are also significantly more flavorful than their dried counterparts.

FAQ About Egg Roll Stir Fry

Q1: Can I make this recipe vegetarian or vegan?

A: Yes, absolutely! To make this recipe vegetarian, simply substitute the protein with firm or extra-firm tofu. For a vegan version, ensure you use a vegan oyster sauce (made from mushrooms) or omit it entirely and add a bit more soy sauce for umami. Double-check that your egg roll wrappers are also vegan, as some may contain eggs. Tofu, tempeh, or even just extra vegetables can be fantastic protein alternatives.

Q2: Can I use different vegetables?

A: Definitely! This recipe is very flexible when it comes to vegetables. Feel free to use whatever vegetables you have on hand or prefer. Other great vegetable options include bok choy, gai lan (Chinese broccoli), asparagus, zucchini, edamame, and bean sprouts. Consider seasonal vegetables for the freshest and most flavorful results.

Q3: How do I store leftovers and how long will they last?

A: Store leftover Egg Roll Stir Fry in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat gently in a skillet or microwave until heated through. Keep in mind that the egg roll wrapper strips may soften slightly upon refrigeration, but the flavor will still be delicious. For best texture, consume leftovers within 2 days.

Q4: Can I make this recipe ahead of time?

A: While Egg Roll Stir Fry is best served fresh, you can do some prep work in advance. You can chop all the vegetables, prepare the protein, and make the stir-fry sauce a day or two ahead of time. Store each component separately in the refrigerator. When you are ready to cook, the stir-fry will come together quickly. Assembling the whole dish fully ahead of time is not recommended as the texture of the wrappers and vegetables will degrade.

Q5: What if I can’t find egg roll wrappers? Can I substitute anything else?

A: If you can’t find egg roll wrappers, you have a few options. You can use wonton wrappers, which are thinner and will cook more quickly. You can also use fresh pasta sheets (like lasagna sheets), cut into strips, although these will have a different texture. Alternatively, you can omit the wrappers altogether and simply enjoy it as a vegetable and protein stir-fry, focusing on the “egg roll filling” aspect of the dish. Another option is to use crispy fried wonton strips as a topping for crunch instead of incorporating wrappers into the stir-fry itself.

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