All the bold flavor of an egg roll — none of the deep frying!
This deconstructed egg roll recipe is savory, satisfying, and super simple to make. Packed with protein, veggies, and umami, it’s great for meal prep or a quick dinner fix.

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🧾 Ingredients:

• 1½ pounds ground beef (or substitute with ground pork, turkey, or chicken)

• 1 large onion, finely diced

• 1 tablespoon garlic, minced

• 2 tablespoons sesame oil

• ½ cup carrots, peeled and finely shredded

• 16 ounces coleslaw mix (shredded cabbage and carrots)

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon red pepper flakes (adjust to taste)

• 1½ teaspoons ground ginger

• ½ to ¾ cup low-sodium soy sauce, to taste

• 2 tablespoons vegetable oil

• Green onions, sliced, for garnish (optional)

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🔪 Instructions:

1. Cook the Beef:
   In a large skillet or wok over medium-high heat, cook the ground beef until browned and fully cooked. Drain excess grease if needed.

2. Add Onion & Garlic:
   Add the diced onion and minced garlic to the skillet with the beef. Sauté for 3–4 minutes until onion is soft and fragrant.

3. Flavor Boost:
   Stir in sesame oil, onion powder, garlic powder, red pepper flakes, and ground ginger. Mix well to coat the beef with the spices.

4. Add Veggies:
   Add the shredded carrots and coleslaw mix. Pour in the soy sauce (start with ½ cup and add more if needed). Toss everything together and stir-fry for 5–7 minutes, until the cabbage is tender but still slightly crisp.

5. Finish with Oil:
   Drizzle in the vegetable oil to add a touch of richness and help with any sticking. Stir to combine.

6. Garnish & Serve:
   Remove from heat and top with sliced green onions if desired. Serve hot — great on its own or over steamed rice or cauliflower rice!

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🥣 Optional Add-Ins:

• Water chestnuts for crunch

• Chili garlic sauce or sriracha for extra heat

• Fried wonton strips for a crispy topping (if not low-carb)