Egg Roll Stir Fry

I’ve really been trying hard to minimize grains from my diet. I just feel a lot better, and have a lot less cravings when I don’t eat them. So most of my meals are packed with meats and vegetables. I got the idea for this Egg Roll Stir Fry Recipe after salivating while watching my daughter eat a fried egg roll from our local Chinese restaurant. I wanted one SO badly, but all the oil, calories, and fat in it, would totally de-rail me. So I thought that maybe, just maybe, I could emulate all that yummy egg roll flavor, but in a healthier stir-fry instead. Turns out that this was a totally doable feat, was just 5 Smart Points per serving, and it was super delicious to boot. If you aren’t a fan of pork, you could easily do this with ground beef or chicken instead. Now, if I could just come up with a light and healthy sweet and sour sauce to drizzle over it, I’ll be in heaven!

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Egg Roll Stir-Fry
This easy stir-fry recipe has all the flavor of an egg roll, but without the wrapper. Low carb, gluten free, and a lot less fat and calories than traditional egg rolls - and so delicious!
Servings Prep Time Cook Time Passive Time
4 servings 10 minutes 15 minutes
  • 1 lb ground pork lean (90/10)
  • 1 large onion thinly sliced
  • 1 small head of cabbage shredded
  • 3 carrots shredded
  • 4 cloves of garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tsp olive oil
  • 1/4 cup reduced sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1/2 tsp black pepper
  1. Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.
  2. Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.
  3. In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.
  4. Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.
Recipe Notes

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 5 Smart Points

PER SERVING: 218 calories; 12g fat; 3g saturated fat; 1g carbohydrates; 0g fiber; 0g sugar; 22g protein

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  1. Did you know that WalMart carries a WW friendly eggroll? They are made by Van’s and are in the Deli section of the store. OMG they are amazing. 1 chicken eggroll = 4 SP and 2 = 7 SP. I baked them in my toaster oven and made a dipping sauce for 0 SP. I used 1 T Smuckers SF Orange Marmalade and added soy sauce and Sriracha to taste. AMAZING!!

  2. Have you thought about stuffing this into a wonton wrapper and baking it in the oven with a little chili sauce for dipping? It is a starch, but still an eggroll (kind of) Either way, I love your recipes. They’ve helped me lose about 13 pounds (& counting) and there has not been one recipe that Ive tried that I haven’t loved. And I do at least two a week. Thanks again!

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