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Vegetable Egg Roll Skillet

This Vegetable Egg Roll Skillet is a quick, flavorful one-pan meal bursting with fresh veggies and tangy sauce—the perfect healthy weeknight dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Healthy, One-Pan, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 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 lengthwise at a diagonal
  • 1/4 cup chopped green onions
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil

Instructions

  • Start by washing and prepping all your vegetables. Shred the green cabbage, slice the onion, cut the broccoli into bite-sized pieces, and slice the red bell pepper into strips. Finally, halve the sugar snap or snow peas diagonally for a beautiful presentation.
  • In a large skillet or wok, heat a splash of oil over medium-high heat. Allow the skillet to get hot to achieve a delicious stir-fried flavor.
  • Add the sliced onion to the heated skillet. Sauté for about 2 minutes until the onion begins to soften and becomes translucent.
  • Toss in the shredded cabbage, broccoli florets, red bell pepper, and sugar snap peas. Stir well to combine. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender yet still vibrant and crisp.
  • Drizzle in the coconut aminos, rice vinegar, and toasted sesame oil. Stir well to coat all the veggies with the sauce.
  • Fold in the chopped green onions, reserving a few for garnish.
  • Remove the skillet from heat and serve warm. Optionally serve over cooked rice or quinoa and sprinkle reserved green onions on top.

Equipment

  • Large Skillet or Wok
  • Wooden spoon or spatula
  • Cutting Board
  • Knife
  • Measuring Spoons

Notes

  • Feel free to swap or add vegetables based on seasonality or preference for variety.
  • Try adding protein like tofu, chicken, or shrimp for a heartier meal.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Substitute coconut aminos with soy sauce or tamari if needed.
  • Add sriracha, red pepper flakes, or chili oil for a spicy kick.