Unrolled Egg Roll Recipe

The egg rolls at my campus’s off-brand Panda Express have absolutely nothing on this delicious home-made meal. It’s probably not right to even compare them. However, if I had to out numbers to it, I would give those egg rolls a 2/10 and this unrolled egg roll recipe an 11/10. It’s perfect for dinner, tastes just as good reheated the next day, and only uses one pan and one small pot (if you choose to serve it with rice).


You can use fresh cabbage and carrots for this, but because I’m lazy and usually short on time, I simply buy a bag of coleslaw mix from Kroger. It includes the perfect amount of shredded cabbage and carrots for the unrolled egg roll recipe. If you don’t know what I’m referring to, here’s what it’ll look like at the store.


I usually buy sushi from the grocery store the day before making this and use the ginger that comes with in it the recipe. Any type of ginger, fresh or ground, will work. I haven’t noticed a difference in taste either way.


I topped the meal off with Sweet Chili Sauce from Trader Joe’s and loved the flavor it added. Sweet chili sauce is available at many other grocery stores, but I love Trader Joe’s. I’ve enjoyed a few other asian sauces with it as well, so feel free to try whatever you think you’d like, but sweet chili has been my favorite. The recipe can also go with no sauce, but I prefer to use one.

Wine Pairing:

Aaron is back with another lovely wine recommendation for us:

“A Rose would pair nicely with this dish. Because the dish has many different flavor components, it could be hard to pinpoint a pairing that would compliment or contrast on a good level. However, when unsure of what to pair with a certain dish, Rose and Champaign are always safe routes. Their respective flavors are both bold and hardly overshadowed by a complex dish like this. They lend a hand in cleansing the pallet so that every bite in-between is like taking the first bite all over again.”



Prep Time: 5-10 minutes

Cook Time: 20 minutes

Serves: 3-4


  • 1 lb ground turkey or beef
  • 1 small-medium sweet onion finely diced (appx. 1 1/2 C)
  • 16oz bag cabbage mix (or 1 C shredded carrots & 5 C cabbage cut into 1/4-1/2 inch slices)
  • 1/2 tsp minced ginger (ground or fresh)
  • 2 cloves garlic (minced or crushed)
  • 2 Tbsp soy sauce (can sub coconut aminos)
  • 2 tsp rice wine vinegar (can sub apple cider vinegar)
  • 1 tsp sesame oil
  • 1/4 C chicken broth
  • 2 Tbsp olive oil
  • Green onionsĀ (optional)
  • 1 C white or brown rice (optional)
  • Sweet chili sauce (or another sauce of choice, optional)


  1. Heat 1 Tbsp olive oil on medium-high heat in a large skillet. Then, add in turkey or beef and cook, stirring regularly, for 5-6 minutes or until almost cooked through.
  2. Push turkey or beef to the side of the pan and add in diced onion and another tablespoon of oil. Cook for 3-4 minutes.
  3. Meanwhile, cook rice according to package directions.
  4. Add garlic and ginger. Stir everything together for 2 minutes.
  5. Add chicken broth and scrape the bottom of the pan.
  6. Add cabbage, carrots, soy sauce, sesame oil, and vinegar. Season with salt and pepper. Reduce heat to medium-low and cover. Cook 12-15 minutes.
  7. Top with green onion and sweet chili sauce if desired and serve over rice or alone.

Tip: I didn’t list this in the ingredients because I couldn’t find it at the grocery store, but toasted sesame oil would add some extra flavor instead of regular. If you used toasted instead, don’t add it until right before serving the dish (in between steps 6 and 7).

If you make this unrolled egg roll recipe, let me know what you think! Although I wish I thought up this recipe by divine inspiration, I actually found it here. If you’d like to stay in the loop and never again miss a recipe or movie recommendation, I would love to have you subscribe to my weekly email list.

Per usual, I’ll be back on Thursday with movie recommendations!


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