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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.
Janell says
what would you consider sausage for this recipe? I have always wanted to make something like this because my kid just eats the filling out of an eggroll anyway and I am low carb. Is it breakfast sausage, italian sausage, or just plain ground pork?
Karly says
I use breakfast sausage, but whatever you like should work fine here. It’s good with ground chicken and beef as well.
Mary Tognazzini says
I LIKE YOUR RECIPES BUT WISH YOU HAD THE JUMP TO RECIPE CHOICE.
Barry Campbell says
You could try using Chinese sausage. You can find it in most grocery stores. Just remove it from the casing.
Bonnie says
Excellent idea
Kerri says
Just wondering if this is freezable? I like to make big batches and freeze for later…
Karly says
I’m not sure how well this one would freeze, but if you give it a try please report back! 🙂
Liz says
Can someone tell me . . . Is minced ginger something you find in the spice aisle? Or do you buy fresh ginge4 and grate it?! Thanks!
Karly says
You can usually find ginger paste in the produce section in a little tube. Otherwise, I’d recommend fresh ginger that you grate or mince yourself. Dried ginger isn’t going to pack the same punch in this one.
Liz says
Thank you!
Donna says
You can buy the frozen cubes in the frozen veggie section of most stores. One cube equals one teaspoon. Same with garlic. One cube equals one clove.
Leigh says
So would you use 2 cubes of the frozen ginger to make it equal to the 1 tablespoon needed in this recipe? Thank you!
Karly says
There are 3 teaspoons in a tablespoon. 🙂
Jen says
Anyone try reheating this?
Jennifer says
We reheat it, and it is still great. Just dont nuke it on high. Use power level 6 or 7. I make this once or twice a month.
Susan says
It reheats just fine
Bee says
This looks like an amazing recipe. However It takes forever to scroll through all of the ads and numerous pictures and stores. It would be nice to actually just have the recipe and a picture not a novel and numerous ads
Thank you
Karly says
Totally understand that this would be nice, but I can’t imagine it takes you more than 10 seconds to scroll down to the recipe card. Meanwhile, it takes me hours and an awful lot of money to create and test recipes, photograph and video them, write about them, and put them on the internet for people to enjoy for free. If all you have to “pay” is a little scrolling, I hope you’ll find it worth it. If not, this might not be the site for you. 🙂
Gertrude Welsh says
For a Keto diet you should sub Tamari sauce for the soya sauce. I usually use ground chicken.
Sonja Peterson says
Can’t believe no one’s mentioned you can sprinkle in some pork rinds to get back some of that crunchy texture!
Karly says
Great idea!!
Janice C says
Has any one come with how much 1/4 of this recipe
is in cups? Thanks
Beth says
Made this last week with ground turkey and coconut aminos and it was fantastic!! Making it again and will try adding more veggies. Thank you for this awesomeness!!
Cassandra Meyers says
Would this recipe be a good option for meal prep? Does it heat up well? Looks wonderful!
Karly says
A lot of people do make this ahead and reheat it. I personally prefer it made fresh, because the cabbage releases a bit of liquid and it gets more wilty the more you reheat it.
Kristi M says
It is delish with the cauliflower fried rice as a complete “take out” Chinese meal…..I even have take out boxes I put it in to resemble take out…..it is all about the taste and presentation
Deb says
I’ve made this often and add water chestnuts, bamboo shoots, bean sprouts. Sooo good!
Tisha says
I’m very diligent about tracking macros and I measure everything I eat. What is the measurement for your serving size? 1 cup? 1/2 cup?
Karly says
It’s 1/4 of the recipe. I didn’t measure that out by volume.
Richard says
my family love this recipe even my eight year old picky grandson they want me to make it again always
Karly says
Glad to hear that!