Do you love egg rolls as much as I do? There are so many reasons why I crave them sometimes. First, I love crispy food. Second, I crave savory food more than sweet. Third, if done properly, they’re packed with vegetables. Fourth, they’re great for a meal or just for snacking. I’d rather not list all of the reasons they’re not the best choice for a healthy meal. As a result, I face a dilema every time I order them. At last, I’ve solved my dilema with this crave-worthy Vegetable Egg Roll Skillet!
Make This Vegetable Egg Roll Skillet a Healthy Favorite
First, pack this delicious skillet meal with nutritious vegetables. If you don’t like the vegetables included in the ingredient list, you can substitute others. You can use some of these suggestions for substitutions in your Vegetable Egg Roll Skillet:
- Water Chestnuts
- Bamboo Shoots
- Bok Choy or Baby Bok Choy
- Daikon Radish
- Cauliflower Florets
- Green Beans
- Brussels Sprouts
Second, make it stir-fried, but not fried. You get the delicious, savory, crunchy filling of traditional healthy Asian recipes, without the deep fried wrapper when you make it this way. Although you use the same ingredients for the filling as you would with the fried version, you saute it in a skillet instead. While you’re using toasted sesame oil, you’re not cooking it in oil. You’re only finishing the dish with a small amount of all, and as a result, it’s much lower in fat.
- Serve it alone
- Top with almonds, crunchy chow mein noodles, and an Asian dressing
- Make a healthy bowl with rice or cauliflower rice, or even zucchini noodles
Regardless of how you decide to enjoy this Vegetable Egg Roll Skillet, you’ll be making a healthy choice for lunch, dinner, or even a nutritious snack. As an added bonus, no chopsticks needed!
Vegetable Egg Roll Skillet
- 3 cups shredded green cabbage
- 1/4 medium yellow onion sliced thin
- 1 cup broccoli florets cut into bite-sized pieces
- 1 red bell pepper cut into strips
- 1 cup sugar snap or snow peas halved lenth-wise at a diagonal
- 1/4 cup chopped green onions
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- Preheat a non-stick skillet or wok over medium-high heat.
- Add broccoli slaw, onion, broccoli, red pepper, sugar snap/snow peas, and scallions.
- Pour in coconut aminos and rice vinegar.
- Stir-fry for about 5-6 minutes, stirring occasionally, until vegetables are softened but still crisp.
- Remove from heat and drizzle with toasted sesame oil.