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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.
Corkie says
We all loved it. I used broccoli slaw with chopped cabbage and
And coconut aminos instead of soy sauce. I would definetly
Make it again.
Tammy says
I love this recipe!! I add orange ginger (along with the regular ginger) oyster sauce & peanut butter. I don’t use sesame oil. OMG!! It is SOOO good!
Anna says
How much oyster sauce and peanut butter? Those sound like great additions!
Susan says
Made this tonight. Delicious! Love the texture with the slaw mix. Thinking next time I’ll add some jalapenos just because I love spicy food. Excellent recipe; thank you for posting!
Katie says
I do add a small diced jalapeño, love a little heat. I use coconut aminos instead of soy sauce!
Mary says
Any Idea’s on what else can be served with this ? I have 3 boys to feed.
Jill says
Egg drop soup
Sherry says
Trying it with shrimp instead of sausage.
Pam says
If I use an oil other than sesame, will it still be good? Any suggestions?
Karly says
I wouldn’t add any additional oil if it’s not sesame. It’s just for flavor.
Kim says
How big is one serving? 1 cup? 1/2 cup? I am trying to enter it into my fitness pal to track my calories / macros.
Karly says
I consider this whole recipe 4 servings, but I don’t know how much that is by volume.
Bernadene Whitten says
We got one cup per 4 people. Hope this helps. We used a 10 ounce shredded cabbage for slaw bag.
Heather says
Gathering ingredients to make this! Would a 16 oz. bag of slaw work for the amount of cabbage needed? Thanks
Karly says
Yes, that would be perfect.
Marcie says
Eating this as I type. I made it tonight with essential ginger oil instead of Ginger. This is so yummy. It will be added to my meal rotations.
Kori says
How many drops of eo did you use?
Marcie says
The first time I made it I did 2 drops, the ginger was a little strong for my taste. I tried it again with just one and it was better. Next time I will try using a toothpick to get the eo out and attempt about 1 1/2 drops.
Cris says
Had ground beef on hand – so made it with that instead. Used coconut aminos instead of the soy sauce (trying to be a bit more paleo) used about 4 tablespoons for taste. Added a bit of salt for taste. Fresh off the stove I thought it was good/ok. Had set it aside in a bowl to cool down to save for dinner during the week – went to try a few bites and maybe because all the ingredients settled…it was fabulous. Nice flavor. I’m thinking of putting it over a bed of ‘cauliflower rice’. I’ll make it again – next time I might try spicy sausage to give it a bit more flavor…but with the ground beef…I was happily delighted! Kind of hoping the husband doesn’t like it so I can eat it all myself!!!
Lizzy says
I made a cauliflower rice and added it into a low fat glutten free wrap for my son’s lunchbox and he absolutely loved it! I know it kind of takes away from the egg roll idea a bit but added more substance for a very hungry growing 15 yr old boy lol. Thanks for sharing this recipe, we loved it as it is too ?
Sabine says
Karly, this is a winner recipe! 10 out of 10! I love it, need to make them soon again.
Karly says
So glad you enjoyed!
Lynn says
Tried this tonight with ground turkey sausage and wrapped filling in romaine leaves for a crunch and really enjoyed it. Will be making this often.
Karly says
Love the idea of putting it in a lettuce wrap!
Susan says
If you would like a vegetarian option, try substituting portobello (sp?) mushrooms for the sausage- at least two chopped into small pieces- and cook with butter. You could use regular mushrooms too but you would need a lot more of them. You can also toss in some bean sprouts with the coleslaw mix.
Grunkles says
What type of pork sausage do you use? Breakfast sausage?
Karly says
Yep.
Misty says
What is a serving?? 1 cup…half cup?
Karly says
The nutrition information is calculated based on this recipe being 4 servings. I don’t know how much that is by volume, but you can just divide the recipe into four.