Quick Low Carb Egg Roll Stir Fry

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top down view of quick egg roll stir fry with side of avocado and lime
 

I’m a pretty lazy cook. With the exception of a few spurts of inspiration per year, I like to keep things quick and easy in the kitchen. Most of our clients at Custom Fit approach nutrition similarly. We’re busy people. We have hectic, full lives. Sure, we care about nutrition and obviously health, but we need strategies to achieve our goals in ways that won’t take too much time away from everything else on our plate. This quick egg roll stir fry checks off all the boxes. It’s quick, it’s macro-friendly, and it tastes great as leftovers. A meal-prep dream.

 
quick egg roll stir fry in pink pan with wooden spoon
 

What is an egg roll stir-fry?

An egg roll stir fry is basically all the fillings you would stuff into an egg roll, sauteed and eaten like a stir fry. It’s low carb, high protein, and not fried in pro-inflammatory vegetable oils. In this version, we used ground pork, but you can substitute chicken or turkey if you prefer. 

What makes this recipe so great

  1. It’s a one-pan meal. This means less clean-up which is always a plus when you’re short on time.

  2. It’s protein-dense. 34 grams of protein per serving!

  3. Great way to use up any extra vegetables you have in your fridge. You can put almost any vegetable in this dish and it’ll go great. Carrots, celery, broccoli, you name it.

  4. Excellent for meal prep. This tastes great leftover and is easy to reheat.

  5. It’s relatively low calorie, but will keep you feeling full. One serving has approximately 366 calories, 34 grams of protein, 21 grams of fat, 13 grams of carbs and 6 grams of fiber. That’s a nice balance of fat, protein and fiber to slow digestion and have you feeling satisfied.

Quick Egg Roll Stir Fry

By: Marissa Mather

Prep time: 5 minutes, Cook Time: 20 minutes

Servings: 4

Approximate Calories per serving: 366

Ingredients

  • 1 8 ounce bag coleslaw mix

  • 5 ounces shiitake mushrooms

  • 1 pound ground pork or turkey

  • 4 cloves garlic minced

  • 1 tbsp fresh ginger minced

  • 3 green onions thinly sliced

  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tbsp tamari

    Optional Garnishes/Sides

  • avocado

  • sesame seeds

  • lime

  • cilantro

  • kimchi

Instructions

  1. Brown the pork in a large skillet over medium heat.

  2. Add the garlic and ginger and sauté for 1 more minute.

  3. Add the slaw mix and mushrooms and sauté for 5 minutes, stirring often.

  4. Add the tamari and cook for another minute.

  5. Remove from heat and add the sesame oil, rice vinegar and green onion.

  6. Optional but recommended to serve with sliced avocado seasoned with fresh lime juice and sea salt.

The Best Plant-Based Taco Meat

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three tacos with plant-based taco meat, guacamole, tomatoes, onion and lime
 

You can stop your search. This really is the best plant-based taco meat. It has all the flavor, smokiness and spice you hope for in a taco. It’s also insanely easy to make. I always say: if it’s easy, tasty AND healthy, it’s perfect. What more could you possibly want? Also, all the recipe inspiration cred goes to Pinch of Yum! This version has some add-ins, but it is all her genius that came up with using cauliflower and walnuts as taco meat. Check out Pinch of Yum for great recipe inspo. We make her recipes all the time!

over head view of tacos with plant based taco meat and taco fixins on the side

Where does all the flavor come from? Pantry staples: chili and cumin powder and chipotle chili peppers canned in adobo. The spice level is easily modifiable to make this recipe mild for those that don’t like too much heat or more kid-friendly. Wondering what to do with the leftover chipotle chilis? Add it to vegetarian chili, make enchiladas, or even put a little of the adobo sauce in a tofu scramble. Lots of options to get creative here.

 
taco bowl with plant based taco meat, refried beans and vegetables
 

How To Use Plant-Based Taco Meat

I love how many things you can do with this plant-based taco meat. Here are a few non-taco ideas:

  1. Use it as a plant-based nacho topping

  2. Make vegan burrito bowls

  3. Roll it up in a vegan breakfast burrito

  4. Top tostadas with it

  5. Slap together some plant-based quesadillas

Is Plant-based Taco Meat Good For You?

YES! This plant-based taco meat is full of health-boosting ingredients:

  • Cauliflower is rich in fiber and antioxidants.

  • Walnuts boast an impressive omega-3 and polyphenol content making them an anti-inflammatory food.

  • Fresh herbs and spices possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood (source).

big blue platter of nachos with plant based taco meat, black beans, avocado, onions and cilantro

I love the simplicity of this recipe and the fact that you can dress it up in so many different ways. It’s a great weeknight dinner recipe that can easily be doubled and made into meal-prepped lunches for the week. It’s one of those recipes that you’ll be excited to eat the next day, which is priceless!

Other Plant-Based Recipes You'll Love:

Thai Coconut Beet Soup with Crispy Chickpeas

Kale Caesar Salad

Almond Chia Overnight Oats

The Best Plant-Based Taco Meat

Servings: 2

Prep time: 10 min, Cook time: 30 min

Ingredients:

  • 3 cups cauliflower florets

  • 2 cups shelled whole walnuts

  • 1 tbsp chili powder

  • 2 tsp cumin powder

  • 1 tsp coriander powder optional

  • 2 individual chipotle chilies canned in adobo sauce (omit if you do not like spicy)

  • 1 tsp sea salt

  • juice from one lime

  • 1-2 tsp garlic or onion powder optional

Taco Accoutrements (4 servings)

  • 8 tortillas (we like Siete brand grain-free tortillas)

  • ½ cup cilantro, chopped

  • 1 cup cherry tomatoes, chopped

  • 2 avocados mashed with juice of 1 lime and a big pinch of sea salt

  • ¼ cup pickled red onions or white onions, minced, optional

  • lime wedges for serving

  • sour cream or cashew cream, cheese, hot sauce, slaw, jalapeños, optional

Directions:

  • Preheat oven to 375°F.

  • Pulse all taco meat ingredients in a food processor until it's evenly ground and the texture of ground beef or a bit bigger than cauliflower rice.

  • Transfer the mixture to a greased baking sheet and spread it out evenly. Bake for 30 minutes, stirring once halfway through so it doesn't get over-browned.

  • Heat up tortillas and spread avocado mixture on the bottom. Then add the taco filling and your favorite toppings!

Notes:

Serve this with a black bean & corn salad for an additional 10 grams of protein (1/2 cup black beans & 1/2 cup canned corn).

Approximate nutrition for 2 tacos: Calories: 521 Protein: 10g Fat: 40g Carbohydrates: 38g Fiber: 12g