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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.
Ivette says
I did not have sausage on hand, used ground turkey instead, such an easy and delicious dish. Thank you 🙂
Karly says
Oh, I bet turkey would be great with this.
R says
I’ll bet this would be delicious with broccoli slaw
Jen says
Did you try this w/ the broccoli slaw? I’d love to know how it turned out.
chris says
I used 2 bags of Rainbow Salad. Don’t over cook and it’s really good! Veggies stayed on the crisp side.
Holly S says
Just curious, but which variety of Jimmy Dean sausage did you use? Is it breakfast sausage? Thanks for any help!!
MamaBeth says
I just made this with the Jimmy Dean Natural ground (breakfast) sausage and it was great! Such a quick and easy meal. Served it with pot stickers as we’re not worried about carbs.
Karly says
Pot stickers are the best! 🙂
Karly says
I use the Jimmy Dean regular breakfast sausage.
Virginia Horton says
Just made this and was it good! I added bean sprouts
Tony says
Thanks for posting this. I’ve been looking for good low carb recipes.
Winnie says
This looks wonderful and I will be trying it this weekend. I generally cook on the weekends for the rest of the week and then some. How do you think this meal would freeze? I haven’t really cooked enough to know from experience how cooked cabbage would hold up.
Thanks – I can’t wait to try this!
Karly says
I haven’t tried freezing this so I can’t say. I don’t love the leftovers of this one though, because cabbage releases so much water as it sits. It’s best served fresh, in my opinion.
Linda says
For weight watchers members, I ran this recipe through the WW recipe creator and as-is it comes up at 13 smart points for 1/4 of the recipe, which isn’t all that bad. However, if you only use 1/2 lb of the sausage, then the smart points drop down to only 7 for 1/4 of the recipe, which is really great. Of course neither of these include the points for rice if you choose to serve it over rice…but that may be another reason to cut down on the sausage in the recipe. Either way, this is a really good recipe!
Eluzabeth says
Linda- I like the 7 points better too. Have you made it w/just using 1/2 lb sausage?
Tina A says
Why not use chicken instead of sausage
Nora says
I used turkey sausage and it was really good. That may lower the smart points values.
Nora says
By the way, when you use turkey sausage you need to add a little water to make up for the fat from the pork sausage. It got dried out very quickly. I used water this time, but next time I may use broth. Not a lot. About a cup. I also think the idea for broccoli slaw is a good one. I may try half regular half broccoli slaw next time.
Genny says
Do you have an amount suggestion for substituting ginger powder in place of frest? ty
Shari says
1/4 tsp powder = 1 tsp fresh approximately
Martimus says
I see carrots in the pic. Carrots are a NO NO for carbs.
Karly says
The carrots are a small part of the coleslaw mix that I used. The increase in carbs is negligible, but you can certainly shred your own cabbage. 🙂
Danielle says
My husband is a picky diabetic. I’ve made this a few times subbing just turkey sausage that I found at Aldi. Normally he would flip with the turkey sausage part, but I didn’t tell him and he ate it and loved it! I haven’t had it in our rotation in some time. Thanks for the reminder!
Dot Libertore says
It would be great over cauliflower rice!!
Karly says
Definitely!
Kelly says
How many calories per serving?
Karly says
Nutrition information is in the blog post. 🙂
Doretta says
I would roll it up in romaine leaves. Kind of like an egg roll
Karly says
Great idea!
Judy Ford says
I would think this would be delicious in a lettuce wrap too!
Karly says
Definitely!
Debra says
Thanks for posting this! This is right up my alley and I often crave Chinese too. I don’t like cabbage but I do like it in egg rolls so I will have to try this. Have been doing low carb since Aug 20 but I struggle with finding meals my son will like as he’s low carbing too. I think it would work better if I had food ready made in the fridge but can’t seem to get a meal or two ahead. He’s one of those onion haters, but he’s s.l.o.w.l.y. changing. Interesting about the supplement and thanks for sharing that too. Good for you for getting your weight down and keeping it down!
Mona says
My grandson HATES onions, so I started grating them on a box grater and he isn’t even aware that they’re there and doesn’t complain about them.
Karly says
Great idea!