Stir-Fried Egg Roll Filling with Crispy Vegetables

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A quick stir-fry that captures the essence of crispy fried egg roll filling with fresh vegetables and savory soy sauce. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs vegetable oil, shredded cabbage, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, 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.

Ingredients

• 2 tbsp vegetable oil
• 1 cup shredded cabbage
• 1/2 cup julienned carrots
• 2 cloves minced garlic
• 1/4 cup finely chopped green onions
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp ground black pepper
• 1/2 cup bean sprouts
• 1/4 cup water chestnuts, diced

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 cup shredded cabbage, 1/2 cup julienned carrots, and 1/4 cup diced water chestnuts to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften but remain crisp.
3. Step 3: Stir in 1/2 cup bean sprouts and 1/4 cup finely chopped green onions, cooking for an additional 2 minutes until heated through.
4. Step 4: Pour in 2 tbsp soy sauce, drizzle 1 tsp sesame oil, and sprinkle 1/4 tsp ground black pepper. Toss everything to combine and cook for 1 more minute until the sauce slightly thickens and coats the vegetables.