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Our Egg Roll in a Bowl recipe starts with a bag of coleslaw mix and is ready in just 20 minutes in one skillet. This low carb dish is a family favorite and tastes just like the filling of an egg roll!
One of the foods that I really crave a lot is Chinese take out, but we’re trying to cut carbs and deep fried egg rolls just aren’t the best choice for that kinda life.
This easy sausage egg roll in a bowl recipe is one of our favorite Asian inspired meals – it tastes just like the filling in our favorite egg rolls and not only is it healthier, it’s also way easier and quicker!
We make this often as a quick lunch. When serving for dinner, we like to serve it alongside our cauliflower chicken fried rice or this chicken stir fry recipe.
There is a lot to love about this recipe and I just know that if you give it a try it’ll be a new favorite in your house too!
Best part? It’s done in less than 20 minutes and the whole family loves it!
Ingredient Notes:
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Meat – We love to use breakfast sausage in our egg roll in a bowl, but you can use any type of ground meat you have on hand. Ground beef, chicken, and turkey all work well.
Cabbage – We make our egg roll in a bowl with coleslaw mix to save time and keep dinner simple. Feel free to shred your own cabbage if you prefer.
Asian Flavors – To make sure we get lots of great Asian flavor into this sausage egg roll in a bowl recipe you’ll add some minced ginger, garlic, soy sauce, sesame oil, and green onion!
Optional Ingredients – There are lots of other great ingredients that you could mix in with this recipe, though you’ll want to keep them low carb if that’s what you are going for. Sriracha or red pepper flakes are a good way to add some heat, or try adding in some sesame seeds to go with the sesame oil.
Toasted Sesame Oil
Finishing off a dish with toasted sesame oil is a simple way to add in loads of flavor. A little bit goes a long way and this is perfect for Asian recipes.
What Readers are Saying!
“Easy and delicious. Just the way I like it!!!!!! There are so many ways to serve egg roll in a bowl, as is, egg roll wrap, lettuce wrap, stuffed bell peppers, just to name a few that I have tried.” – Ronald G
How To Make Egg Roll In A Bowl:
Sausage: Brown your sausage in a large skillet or work until cooked through. Do not drain the fat…fat is flavor and it’s needed for cooking the cabbage.
Cabbage: After the sausage is cooked through the rest of the recipe goes super quick. Add the coleslaw mix with the garlic, ginger, and soy sauce to the skillet and stir fry until the cabbage has softened up – about 5 minutes.
Finish: Finally, to finish this sausage egg roll in a bowl recipe you’ll top it with some green onion and drizzle on some sesame oil.
Helpful Tip!
We prefer to use toasted sesame oil to finish this dish off. It adds loads of flavor, but is generally only used to finish a dish. You won’t want to cook with toasted sesame oil as it’s already toasted and the oil will start to taste bitter/burnt.
Where is the egg in your egg roll in a bowl?
Did you know that egg rolls don’t traditionally have egg in the filling? The egg is actually used in the dough for the wrapper! Since this recipe doesn’t contain a wrapper, we don’t have any egg in the recipe at all.
If you’d like to bulk up your egg roll in a bowl, feel free to scramble a couple of eggs in with the cabbage, just like you would for fried rice. It adds a little extra protein and tastes delicious!
Is this dish spicy?
Our sausage egg roll in a bowl isn’t at all spicy as written, but it’s easy to add a little heat by using the “Hot” variety of sausage, stirring in some chili paste, sprinkling on red pepper flakes, and/or serving with a drizzle of sriracha.
Keto Egg Roll in a Bowl:
This dish is perfect for most diets as it’s naturally gluten free and low carb, made with a healthy mix of vegetables and protein. This egg roll in a bowl is also keto friendly, with just 4 net carbs per serving.
FAQs:
The egg in an egg roll actually comes in the wrapper! The wrapper is traditionally made with egg, flour, and water.
This recipe should last for 2 to 3 days in the refrigerator if you keep it well covered. You can easily reheat in the microwave.
The filling of an egg roll is generally low carb, but the wrapper will contain carbs as it’s made of flour. Our egg roll in a bowl is a great alternative for a low carb diet.
MORE LOW CARB RECIPES!
- Cheeseburger Casserole: All the flavors of a cheeseburger without the bun!
- Cauliflower Rice Stir Fry: Another Asian inspired low carb recipe.
- Low Carb Stuffed Peppers: A very popular recipe that everyone can enjoy.
- Low Carb Air Fryer Zucchini: An easy air fryer recipe and low carb side dish!
- Spinach Stuffed Chicken: This chicken is stuffed full of spinach and cream cheese!
- Low Carb Meatloaf: It’s so easy and it is wrapped in bacon!
- Low Carb Chicken Salad: Simple and healthy!
Sausage Egg Roll In A Bowl
Ingredients
- 1 pound ground pork sausage
- 6 cups coleslaw mix or shredded cabbage
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame oil
- sriracha for serving
Instructions
- Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
- Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
- Remove from the heat and top with the green onions and drizzle with sesame oil.
- Drizzle individual servings with sriracha, if desired.
Tips & Notes:
Nutrition Information:
This post was originally published August 2015. It was updated with new photos January 2022.
Becky says
Does it reheat well? Or does it taste just as good cold? Being single, I need things I can have over multiple days.
Jenni says
This recipe will defintely stay on our list! So delicious! Only change I made was to double the meat and soy sauce. I was worried at first it might be too much meat but it was just right for us. Thank you!
Peggy says
I used ground turkey which lessens the amount of fat content considerably, as I am on the whole 30 plan.
Sheila says
I made this last night. I wanted more vegetables than just cabbage, so I sliced up a large muchroom and added some sliced up red bell pepper. This was so amazing. I will be making this regularly. Thanks!
Karly says
Sounds like great additions!
Jessica says
I made this with turkey sausage and it was a hit. Great recipe!
Barbara says
This sounds delicious. I’m going to use this as a filling for tacos. Thank you!
Arden says
oh, Thanks for that idea. I’m going to make taco shells out of wonton wrappers.
Angabange says
How is it warmed up? Making it for myself and am wondering if the leftovers would be soggy? Should I just make 1/2?
Karly says
I don’t love it warmed up, because the cabbage does release a bit of water. But, I’ve heard from others that they prefer the leftovers and that it gets better that way. I think it’ll come down to personal preference. 🙂
Amanda says
If using a bag of shredded cabbage (slaw mix) would one bag be enough?
Karly says
It will depend on the size of the bag you get. The nutrition info should tell you how many servings are per bag and you can figure it out that way. I believe the bag I buy is around 16 ounces, but I might be remembering that wrong, so double check. 🙂
Janet Gamache says
I made this with 1/2 90/10 ground beef, and half sausage. So good! Also served it over cauliflower rice
Dee says
Just made this for lunch and it was so delicious! Such a quick and easy meal to prepare. I put it on top of crunchy rice noodles and it was so good. Next time, I think I’ll use shredded chicken, just to have a variety. Definitely this is by far one of my most favorite recipes!
Karly says
Chicken would be a great swap! Glad you enjoyed this one.
Annissa Slusher says
Thanks for sharing this amazing and delicious recipe! UNIQUE!!
Karen says
I made this with Italian sausage That was great too. Used hot mustard on the side.
Johnna Mendoza says
Made this tonight for dinner. Only change I made was I used chicken sausage. Delicious!!
Lindsey says
Can ground ginger be used in place of fresh grated? If so, what measurement would you recommend? I have all the other
Ingredients and really don’t want to run to the store for just ginger:)
Mary says
I used 3/4 teaspoon ground ginger. And ground chicken with sausage seasoning. It was great!
Michele says
This is a great recipe…I’ve graduated to using Chorizo instead of the pork sausage, it’s a great with a kick recipe now!!
Johnna Mendoza says
Definitely going to try that!