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–+ servings

Quick & Healthy Egg Roll in a Bowl

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A deconstructed egg roll that delivers all the flavor of Chinese takeout without the wrapper. This low-carb, veggie-packed dish comes together in under 30 minutes and features savory sausage, crisp-tender cabbage, and umami-rich sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage
  • 1 tablespoon olive oil
  • 2 16 ounce bags dry coleslaw mix shredded cabbage and carrots
  • 5 cloves garlic minced
  • 1 yellow onion chopped
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground ginger
  • green onions sliced, for topping

Equipment

  • Large deep skillet
  • Wooden spoon
  • Small bowl

Method
 

  1. Heat olive oil in a large, deep skillet over medium heat. Add chopped yellow onion and minced garlic, cooking until soft and fragrant.
  2. Add breakfast sausage to the pan and break it apart with a wooden spoon, cooking until no longer pink.
  3. In a small bowl, combine soy sauce and ground ginger.
  4. Add the dry coleslaw mix to the skillet with the cooked sausage.
  5. Pour the soy sauce mixture over everything and continue cooking for about 5 minutes, until cabbage is tender-crisp.
  6. Serve topped with sliced green onions.

Notes

Feel free to substitute breakfast sausage with ground pork, chicken, or turkey. For a lower sodium version, use low-sodium soy sauce or coconut aminos. Fresh shredded cabbage can replace the coleslaw mix. Add heat with sriracha or red pepper flakes if desired. The dish can be made ahead and reheated, though the cabbage will be softer.

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