Egg Rolls - Unwrapped

RC :)


Dish that tastes like egg rolls, without the wrappers and added fat.


☆☆☆☆☆ 0 votes

25 Min
15 Min
Stove Top



  • 1/2
    small head cabbage, cut into thin shreds
  • 1 c
    diced onion
  • 2
    small carrots, coarsely grated
  • 2-3 clove
    minced garlic
  • 1/2 Tbsp
    fresh ginger root, grated
  • 1/2 lb
    ground pork or ground chicken breast
  • 1/4 tsp
  • 1 Tbsp
    sesame oil
  • 1/2 Tbsp
    canola oil
  • 2 Tbsp
    light soy sauce

  • 3/4 c
    rice vinegar
  • 1/2 c
  • 1 tsp
    red pepper flakes
  • 1/2 tsp
  • 1/2 tsp
    minced or crushed garlic
  • 1 Tbsp

How to Make Egg Rolls - Unwrapped


  1. Cook ground pork or chicken breast with onions in a large skillet. Drain off some liquid while it's cooking so it cooks down and browns.
  2. Combine oils, soy sauce, garlic, ginger and pepper in a small bowl and set aside.
  3. When meat is done cooking, add cabbage and carrots and cook over medium high heat for 5 - 6 minutes.
  4. Add sauce mixture, reduce heat to medium, and cook for approximately 10 more minutes until the cabbage is tender.
  5. Drizzle sauce on top before serving.
  6. For sauce: Combine all ingredients and cook over medium heat for 5 to 10 minutes or until sauce begins to get syrupy. Stir constantly. Sauce thickens as it sits; add a little more warm water, if needed.

Printable Recipe Card

About Egg Rolls - Unwrapped

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian

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