Egg Roll in a Bowl is a flavorful, deconstructed version of the classic egg roll that skips the wrapper but keeps all the delicious elements. Ground sausage is stir-fried with shredded cabbage and carrots, then finished with a savory soy-ginger-sesame sauce. The result is a satisfying bowl with crisp vegetables, rich umami notes, and a light, comforting bite—perfect for quick weeknight dinners or meal prep.
Egg Roll in a Bowl
This quick recipe uses a bagged coleslaw mix to deliver the classic egg roll flavors without the extra prep. A simple sauce made from low-sodium soy sauce, roasted garlic, ground ginger, and a touch of sesame oil brings the whole dish together. It’s naturally low-carb and can be adapted to keto by swapping proteins, making it a versatile recipe for many diets.
Ground sausage adds richness while the cabbage and carrots provide a fresh crunch. The soy, ginger, and garlic create savory layers of flavor that make this dish feel like a full, takeout-style meal—without the wrapper or heavy oil.
Ingredients:
- Ground sausage – 1 pound. For a leaner option, you can use ground turkey or ground beef.
- Sweet onion – ½ medium, diced. If short on time, onion powder can substitute (use sparingly).
- Low-sodium soy sauce – ⅓ cup to season the dish without overwhelming saltiness.
- Minced roasted garlic – 1 Tablespoon. If unavailable, ½ teaspoon garlic powder is fine in a pinch.
- Ground ginger – 1½ teaspoons for bright warmth.
- Sesame oil – ½ teaspoon for a nutty finish; optional but recommended.
- Coleslaw mix – 1 (13-ounce) bag of shredded cabbage and carrots (discard any dressing packet).
- Green onions – 3 Tablespoons, sliced for garnish (optional).
Optional Additions and Serving Ideas
Here are a few easy ways to customize or serve this bowl:
- Jasmine rice – Spoon the egg roll mixture over steamed rice to make it more filling.
- Hot sauce – A few dashes add heat and contrast the savory sauce.
- Sesame seeds – Sprinkle toasted sesame seeds with the green onions for extra texture.
- Cilantro – Add chopped cilantro for a fresh, herbal note if you like.
Recipe:
1. Brown the sausage. Heat a large, deep skillet over medium heat. Add the ground sausage and break it up with a spatula. Cook until well browned, about 8–10 minutes. Drain excess grease from the pan to keep the dish light.
2. Sauté the onion. Add the diced sweet onion to the skillet and cook until softened and translucent, about 3–4 minutes.
3. Add the coleslaw mix. Stir in the shredded cabbage and carrots (discard any dressing packet). Toss to combine with the sausage and onion, then push the mixture to the side of the pan.
4. Make the sauce. In a small bowl, whisk together the low-sodium soy sauce, minced roasted garlic, ground ginger, and sesame oil.
5. Combine and finish. Pour the sauce over the sausage and vegetable mixture. Stir and continue to cook for about 4–6 minutes, until the cabbage is wilted but still retains a little crunch. Taste and adjust seasoning as needed.
6. Serve. Garnish with sliced green onions and optional sesame seeds or hot sauce. Serve hot on its own, over rice, or with a side of steamed vegetables.
Egg Roll in a Bowl Recipe
Egg Roll in a Bowl
Equipment
- Large deep skillet
- Spatula
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound ground sausage
- ½ medium sweet onion, diced (about ½ cup)
- ⅓ cup low-sodium soy sauce
- 1 Tablespoon minced roasted garlic
- 1½ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 (13 ounce) bag coleslaw mix (shredded cabbage and carrots)
- 3 Tablespoons green onions, sliced (optional)
Instructions
- Brown the sausage. In a large skillet over medium heat, cook the sausage, breaking it up until browned. Drain excess grease.
- Add the onion. Sauté the diced sweet onion until tender and translucent.
- Add the coleslaw mix. Stir in the shredded cabbage and carrots and combine well with the meat and onion. Set aside briefly if needed.
- Prepare the sauce. Whisk together soy sauce, minced roasted garlic, ground ginger, and sesame oil.
- Combine. Pour the sauce over the skillet mixture and cook 4–6 minutes, until the cabbage wilts but retains slight crunch.
- Garnish and serve. Top with sliced green onions (and sesame seeds, if using) and serve while hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheating: Reheat in a skillet over medium heat with 1–2 teaspoons of oil for 5–10 minutes until warmed through. For quicker reheating, microwave individual portions for about 2 minutes, stirring halfway through.
Make-ahead: This dish freezes and reheats well. Allow it to cool completely before freezing in meal-sized portions.
Additional Info
This recipe is flexible: swap the protein, add rice for a heartier meal, or adjust seasonings to suit your taste. It’s an easy, flavorful option for busy weeknights and works well for meal prep.
This deconstructed egg roll brings the best flavors of the appetizer into a simple, easy-to-eat bowl. It’s great for dinner, lunch on the go, or packed into meal-prep containers to enjoy during the week. The crisp vegetables and savory sauce make each bite satisfying without being heavy.