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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.
Pauline Guilford says
While I would eat this recipe as-is, I have family members that would prefer the egg roll. How would this filling taste fried in won tons for those who want it that way?
Karly says
I have a similar recipe for sausage egg rolls, but you don’t cook the cabbage. You can find it here.
Kim says
You could add wonton strips. I found a garlic and ginger flora red wonton strip variety at Wegmans if you have one near you.
Judy says
Could you use Hamburg instead of pork?
Karly says
Yes, ground beef would work just as well.
Shelly Woroe says
I made this tonight for dinner. I doubled the ingredients (but not the spices because I wasn’t sure if the kids would like the flavors) and it turned out great! It was a bit bland, so next time I will make it and double everything. Very easy and really great with fresh ginger root! Thank you, we all loved it!
Janet says
I used Turkey sausage instead of pork. I added a little sesame oil when heating up the sausage. It was a hit. We don’t eat pork.
Karen says
What kind of turkey sausage? Breakfast? Italian?
Lorraine BanathYasharahla says
Janet thanks I will try the Turkey or ground Chicken sausage
We do not eat Pork. Was it salty? The milligramd of salt is high??
Karly says
Hi Lorraine! You can use reduced sodium soy sauce to reduce the sodium content.
Lisa says
Have you tried cooking it in a wok?
Karly says
No, but it’d be fine if you did.
Terina R. says
This was delicious! I made a double batch and added a half of a yellow onion, thinly sliced, and about a pound of thinly sliced crimini mushrooms. I had to use ground ginger as my local grocery store was out of fresh ginger (can you believe that!?). My whole family loved it and gobbled it up. My husband added some rice vinegar to his because he loves it. They asked me to add it to the menu again next week!
Adam I says
Thanks for the tip! This was even better! Like a low carb fried rice. I could eat this all of the time! Have a great day!
Pat adams says
I am a forced to cook kind of woman and found this to be an amazing recipe. I liked it so much that I started following this blog, made the breakfast casserole and the million-dollar spaghetti squash casserole. I am definitely not a cook And found these recipes simple To follow and very tasty. I can’t wait to try some of the other low-carb recipes.
Karly says
So glad to hear that, Pat! 🙂
AJ MacFarlane says
I would definitely cut the amount of ginger in half or more. That was my only complaint about the recipe. A tad too much fresh ginger for us. Otherwise, it was very good and very filling
Michelle says
Is this recipe filling? It looks delicious to me, but I feel like my husband would still be hungry after eating it ;). Would you suggest anything to go with it?
Karly says
You could serve with/over cauliflower rice. I don’t find it super filling, but most people do comment that it is. My husband is easily satisfied with this dish, but everyone is different. 🙂
Vida says
It’s delicious! I added one package of Ramen to it and the seasoning, chicken. I like having the noodles in it. I know there’s no noodles in the rolls but honestly it’s great. And why not try whatever your heart desires ?!!!!
Susan L Chappelear says
It goes great with an egg or two on top. Plus a fried egg is only like 90 more calories. Can you tell I’m counting calories.
Sherri Chenoweth says
I really loved the flavors in this dish. My only criticism is that it is pretty small portions. I ground my own lean pork and used low sodium soy sauce. The flavors were delicious and spot on, we were all just left still hungry. This would go great with pot-stickers piled on top and I think you could even get away with a lot more veggies. As a main dish I would say this serves 2.5, 2 dinners and a small lunch when prepared as is.
Michelle says
I just asked about that! I wondered if it was a filling dish or if we would be hungry still. Good to know, thanks for sharing!
Elizabeth Ross says
I always add another bag of slaw to mine. Might try adding 2 more since the cabbage basically withers away
Donna says
I make this often. It is a quick and easy dish. My family loves it. Even my brother in law who hates Chinese food loves this
Steph says
And you could add some wonton (store bought or homemade) strips to it for some crunch!
Carolyn says
Made this today. Delicious will make again .
Mary Hansen says
I too need to watch salt intake due to congestive heart failure — what would you suggest instead of soy sauce for flavor? Isn’t that where the huge amount of salt comes from? Also did you know that you can use ground pork instead of pork sausage (there is a big difference –fat) It has much more flavor than ground beef & very lean –(think loin) I am anxious to try a no or low carb meal as a diabetic.
Karly says
You could try a low sodium soy sauce or check on the sodium content of coconut aminos. Not sure how it compares as far as sodium, but it’s a good swap for soy sauce.
Lucy says
I would make it with chicken because sausage has a lot of sodium
Dianne says
It says how many calories in a serving, but it doesn’t say a serving size. What is a serving? I could sit and eat a whole dish!
Karly says
It says that the recipe serves 4, so a serving is 1/4 of the dish. 🙂
Linda K Ransome says
Love your recipes. I am a glucose intolerant diabetic. I also have congestive heart failure and need to wat h my sodium intake. I will try your. Crack slaw, and try to reduce the sodium. Thank you for your wonderful week night ideas.
Marti says
Try coconut aminos it’s lower sodium than soy sauce and similar taste
Dolores says
I made it with Italian sausage. All I did was tske the meat out of the casing and fry it. Love this revipe. So easy and so good…if you want some carbs servr it ovef cooked rice