Unstuffed Egg Rolls

This weekend, I raced a local half marathon in preparation for my upcoming full. I had a 20-mile long run on the schedule, so it made sense to suffer part of it with 150 of my fellow running comrades. Since I have recently been nursing an injury, this race was a big deciding factor if I was going to still give the marathon a shot. 


It ended up being a best-case scenario and I walked away with a podium finish and 13 miles under goal marathon pace feeling very comfortable. 


Since this is the big race of the year for my town, news spread about the race results. At work, at church, and even the grocery store, I had people congratulating me on my half marathon.  Doting on about the exceptional accomplishment and athletic feat it is to run 13.1 miles so fast, I graciously thanked them through my blushing cheeks. 


My internal dialogue kept repeating, “I didn’t even kick, this was a training run, I went on to run 7 more miles that day.”


To them, the accomplishment was unimaginable. To me, it was a good Sunday. 


Like most, I am my own worst critic. But, this was my reminder to tell myself, “you’re doing a great job and you’re pretty dang good.” 


Similarly enough, I do the same thing in my cooking. It seems like I get the most rave reviews for the meals I spend the least amount of time on. Enter in unstuffed egg rolls. These take one pan and almost zero time and it tastes like a restaurant Chinese meal. 


Think about what people praise you for and how you react. If you’re like me and think of all the ways to downplay it, reframe it into, “you’re doing a great job and you’re pretty dang good.”  


If people aren’t praising you, just make these unstuffed egg rolls and they will. 

Unstuffed Egg Rolls

Yield: 4 servings




  • 2 cloves garlic, minced
  • 1 lb. lean ground beef
  • 1 Tbsp. sesame oil
  • ½ red onion, sliced
  • 2 large carrots, thinly sliced
  • 1 small green cabbage, thinly sliced
  • 1 cup mushrooms, sliced
  • ½ tsp Chinese 5 spice
  • ¼ cup soy sauce
  • 1 Tbsp. sriracha
  • 1 Tbsp. sesame seeds




  1. Heat a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 min. 
  2. Add ground beef and Chinese 5 spice and cook until cooked through.
  3. Add sesame oil, onion, carrot, cabbage, and mushrooms. Stir to combine. Then, add sriracha and soy sauce and cook until cabbage is tender. 
  4. Top cooked unstuffed egg roll with sesame seeds. 


Nutrition Information


  • 202 calories
  • 8 g carbohydrates
  • 8 g fat
  • 24 g protein

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