Deconstructed Egg Roll

The only reason I made this deconstructed egg roll dish is straight up because I was lazy, wanted a meal full of vegetables and knew this would be easy to prepare after a long day of work. Which is exactly what it ended up being! 

It's a super easy meal to make when you're busy but want to fill up on vegetables and lean protein. Plus, the ingredients are super cheap. Bonus.

I adapted this recipe from and made it my own by adding the fish sauce and tweaking a few other things. If you've never used fish sauce before, it smells like total shit but tastes so good because it adds umami to the dish. Omit the fish sauce and substitute tofu to make this meal vegan.

Deconstructed Egg Roll


1 tbsp toasted sesame oil
1 yellow onion, julienned
4 carrots, julienned
4 celery sticks, cut thin, on a bias (also known as asian cut)
1 small head cabbage (about 1.5 lbs), shredded
2 C shiitake mushrooms (can use another kind of mushroom if desired)
4 tbsp tamari
2 tbsp fish sauce
pinch sea salt & back pepper
green onion and toasted sesame seeds for garnish
6 eggs


Heat sesame oil over medium-high heat in large deep skillet. 

Saute onion, carrots and celery until they start to soften and turn light brown. 

Add in the shredded cabbage, mushrooms, tamari and fish sauce. Lower heat, cover, and stir every few minutes until cabbage is soft (about 10 minutes).

Season with salt and pepper.

If making an egg scramble: Push the vegetables to a side and create a "well" in the center. Add eggs and mix together with the vegetables until cooked. 
If using poached eggs: Bring a large pot of water to a boil and add vinegar, but just enough to slightly taste the vinegar in the water. Reduce to a simmer and slowly drop in the eggs. Cook about 4-5 minutes for a medium egg yolk. Using a slotted spoon, remove eggs and dry off on a plate lined with paper towel. Add on top of vegetables.

Garnish with green onion and sesame seeds.

Serves 6


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