This deconstructed or ‘unrolled’ egg roll is amazing.

I’ve always loved Chinese food but after bariatric surgery its not a good choice as there is always too much sugar and lots of oil. I make really flavorful stir fry at home that are fast and delicious. The key is using the right ingredients! Dry Sherry and Sesame Oil are two Asian flavors that are available in your grocery store that are essential for a great dish.

Egg Rolls Unrolled


5.0 from 2 reviews
Eggrolls 'Unrolled'... bariatric yum!
Prep time
Cook time
Total time
  • ¾ pound boneless chicken breast, cut into 1 inch bites
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons peanut oil
  • 2 tablespoons grated fresh ginger
  • 3 garlic cloves, very finely minced
  • 10 fresh shiitake mushrooms, stems discarded
  • ½ small head napa cabbage
  • 3 carrots, grated
  • 1 bunch scallions, chopped
  • 2 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • Freshly ground black pepper
  1. Mix the chicken, soy sauce and cornstarch in a small bowl to coat and set aside to marinate.
  2. Stir fry the chicken in the oil in a hot wok until no longer pink and just cooked through, 2 to 3 minutes, remove to a bowl.
  3. Stir fry the ginger, garlic and shiitake mushrooms 2 to 3 minutes until fragrant and the mushroom liquid has evaporated.
  4. Add cabbage, carrots and scallions and stir fry until vegetables have softened, 2 to 3 minutes.
  5. Add the chicken back to the pan and add the sherry, soy sauce, sesame oil and a few grinds of black pepper and continue to toss until vegetables are crisp tender 2 to 3 minutes.


21 thoughts on “Eggrolls ‘Unrolled’… bariatric yum!

  1. April Campbell says:

    What I keep looking for, on yummy recipes like this, is a “email” button. So I can email them to myself or others to save in my “recipes to try” email folder I keep 🙂

  2. Kathy says:

    This is basically “crack slaw” which is all over the internet. Very versatile. I’ve been making it for years with chicken, pork, beef, tofu or shrimp. I also wrap in wontons or make wonton cups in muffin tin. I do not add sherry. It’s not necessary. 

    • Susan Maria Leach says:

      Oh that’s funny, I have seen ‘crack slaw’ mentioned but because of the name wouldn’t have clicked on it. This is the filling I used to put into my spring rolls. Try it with the sherry, it makes the dish. 😉

  3. says:

    Made this and LOVED it! Hubby thought it was great (and he’s fussy).
    Actually better the next day!

    Btw, I’ve made crack slaw in the past and this is very different. The flavors are not the same as this has an Asian flavor and crack slaw is more bland.

    Thank you for sharing your recipes! They always come out great.

  4. Jessica says:

    Holy moly, I’ve only just made this, haven’t tried it yet, and my house smells incredible. I used tofu and eliminated the peanut oil. I cannot wait for dinner!

  5. Dylan says:

    This hit the spot!!! So delicious! I didn’t use peanut oil simply because I didn’t have any in my pantry. It still tasted great! Will make again.

  6. Debra says:

    Wish you had a cookbook with these recipes and photos of the presentation. Any chance of that being in my future? ? I know it’s old school but I would like my husband to help with menu planning and he is a very visual person but doesn’t like the computer.

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