Stir-Fried Egg Roll Filling with Crispy Edges

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick stir-fry inspired by classic egg roll fillings, featuring crunchy vegetables and savory pork for a satisfying texture contrast. This Chinese-inspired stir-fry recipe, ready in about 22 minutes, pairs ground pork, green cabbage, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 8 oz ground pork and cook, breaking up with a spatula, for 4-5 minutes until browned and starting to crisp at the edges.
  2. Step 2: Add 3 minced garlic cloves and 1 tsp grated fresh ginger to the pork. Sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Stir in 2 cups thinly sliced green cabbage, 1 medium julienned carrot, and 3 chopped green onions. Cook for 3-4 minutes, stirring frequently, until vegetables soften but retain some crunch.
  4. Step 4: Pour in 2 tbsp soy sauce and drizzle 1 tbsp sesame oil over the mixture. Stir well and cook for another 1-2 minutes until the sauce thickens slightly and coats the filling, seasoning with 1/4 tsp black pepper.
  5. Step 5: Remove from heat and serve warm as a filling for wraps or alongside steamed rice.

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