Egg Roll in a Bowl
Egg Roll in a Bowl is a healthier, deconstructed version of the classic Chinese egg roll. Instead of being deep-fried in a wrapper, all the delicious ingredients are cooked together in a skillet and served in a bowl. It’s packed with savory flavors from seasoned ground meat, cabbage, and a flavorful sauce—offering all the crispy goodness of an egg roll without the extra calories. This dish is easy to make, low-carb, and perfect for a quick and satisfying meal.
Ingredients
- 1 pound bulk pork sausage
- 1 16 ounce package coleslaw mix
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic minced
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh cilantro
Instructions
- In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.
- Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
- Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.
Notes
This recipe yields 4 servings. Divide the pan in 4 to figure out serving or weigh it and divide by 4. Weight will vary for each person that makes it depending on brand or type of meat.