Why You’ll Love This Quick & Healthy Egg Roll in a Bowl
If you’re looking for a meal that delivers all the flavor of your favorite Chinese takeout without the guilt, I’ve got you covered.
This egg roll in a bowl is ready in under 30 minutes, perfect for those busy weeknights when cooking feels impossible.
What makes this dish a winner? It’s low-carb, packed with veggies, and customizable to your taste preferences.
Skip the deep-fried wrapper but keep all that savory goodness. The combination of sausage, crisp-tender cabbage, and that umami-rich soy sauce hits all the right notes.
Trust me, your family won’t even miss the traditional version. Dinner solved, cravings satisfied.
What Ingredients are in Quick & Healthy Egg Roll in a Bowl?
Making an Egg Roll in a Bowl couldn’t be simpler, and it all starts with gathering the right ingredients. This deconstructed version of the classic Chinese appetizer brings together all the flavors you love without the fuss of wrapping and deep-frying.
The beauty of this recipe is how it transforms humble cabbage and savory sausage into a crave-worthy meal that comes together in minutes. Think of it as all the filling, none of the work!
- 1 pound breakfast sausage
- 1 tablespoon olive oil
- 2 (16 ounce) bags dry coleslaw mix (shredded cabbage and carrots)
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1/3 cup soy sauce
- 1/4 teaspoon ground ginger
- Green onions, sliced, for topping
Feel free to customize this recipe based on what you have on hand. Not a fan of breakfast sausage? Ground pork, chicken, or turkey work beautifully as alternatives.
For those watching sodium intake, low-sodium soy sauce is a smart swap. And if you want to kick up the heat, a drizzle of sriracha or a pinch of red pepper flakes brings a welcome zing.
The coleslaw mix is a tremendous time-saver, but you can certainly shred your own cabbage and carrots if you prefer fresher ingredients or want to control the ratio.
How to Make This Quick & Healthy Egg Roll in a Bowl
Making this deconstructed egg roll is almost embarrassingly simple—we’re talking one-pan-and-done kind of simple. Start by heating 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add your chopped yellow onion and 5 minced garlic cloves, cooking just until they become soft and fragrant. Your kitchen will already start smelling amazing, trust me.
Next, add 1 pound of breakfast sausage to the same pan and break it apart with a wooden spoon, cooking until it’s no longer pink.
While the sausage is cooking, take a moment to mix up your sauce. In a small bowl, combine 1/3 cup soy sauce and 1/4 teaspoon ground ginger—this simple mixture delivers that authentic egg roll flavor without any fuss.
Once your sausage is fully cooked through, it’s time for the star of the show: add both 16-ounce bags of dry coleslaw mix right into the skillet. Don’t worry if it seems like too much at first; cabbage wilts down considerably. Stir everything together so the cabbage can mingle with all that savory goodness.
Pour your soy sauce mixture over everything and continue cooking for about 5 minutes. This is the perfect timing sweet spot—long enough for the cabbage to soften slightly but still maintain some crunch. You’re not looking for mushy cabbage here, just wilted enough to be tender while keeping that satisfying texture.
When serving, don’t forget to sprinkle sliced green onions on top for that fresh, bright finish that brings everything together.
From start to finish, you can have this healthy dinner on the table in under 20 minutes. Who needs takeout when homemade is this easy?
Quick & Healthy Egg Roll in a Bowl Substitutions and Variations
One of the best features of this egg roll in a bowl recipe is its incredible flexibility—you can customize it in countless ways to suit your dietary needs or what’s already in your fridge.
Try ground turkey, chicken, or tofu instead of breakfast sausage for a leaner option.
Not a fan of coleslaw mix? Shred your own veggies like bok choy or broccoli slaw.
Add mushrooms for earthiness, water chestnuts for crunch, or sriracha for heat.
Going low-carb? Skip the soy sauce for coconut aminos.
Need more protein? Toss in some scrambled eggs.
Trust me, this dish adapts to whatever mood strikes.
What to Serve with Quick & Healthy Egg Roll in a Bowl
While this egg roll in a bowl recipe stands perfectly fine on its own, pairing it with complementary sides can transform it from a quick weeknight meal to a satisfying feast.
I love serving mine with steamed rice or cauliflower rice for a low-carb option. For extra Asian-inspired flair, try some crispy wonton strips or spring rolls on the side.
Want more veggies? A simple cucumber salad with rice vinegar dressing works beautifully.
And don’t forget about sauce options—sweet chili sauce, duck sauce, or a drizzle of sriracha mayo can take this dish to the next level. Who needs takeout, right?
Final Thoughts
After discovering this egg roll in a bowl recipe, I’ve completely changed my mind about needing actual egg rolls.
It’s become my go-to weeknight dinner when I’m craving those Asian flavors without the hassle of wrapping and frying.
The beauty lies in its simplicity—one pan, minimal prep, maximum flavor.
I sometimes add a drizzle of sriracha or chili crisp when I’m feeling spicy. Can you believe it takes less than 20 minutes from start to finish?
This dish proves that healthy eating doesn’t mean sacrificing taste. Trust me, your family won’t even miss the wrapper.
Quick & Healthy Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat olive oil in a large, deep skillet over medium heat. Add chopped yellow onion and minced garlic, cooking until soft and fragrant.
- Add breakfast sausage to the pan and break it apart with a wooden spoon, cooking until no longer pink.
- In a small bowl, combine soy sauce and ground ginger.
- Add the dry coleslaw mix to the skillet with the cooked sausage.
- Pour the soy sauce mixture over everything and continue cooking for about 5 minutes, until cabbage is tender-crisp.
- Serve topped with sliced green onions.
