Egg Roll in a Bowl is a flavorful, deconstructed take on the classic egg roll. Instead of a wrapper, this recipe combines savory ground sausage with crisp cabbage and carrots, all tossed in a soy-ginger-garlic sauce. It delivers the familiar umami of an egg roll with less fuss—hearty yet light, and perfect for quick weeknight meals.
Egg Roll in a Bowl
Using a bagged coleslaw mix makes this dish fast and convenient while keeping the textures you want—crunchy cabbage and tender carrots. A simple sauce of soy, sesame oil, garlic, and ginger ties everything together. This version is low-carb and can easily fit a keto meal plan when you skip rice.
Ground sausage lends richness and depth, while the vegetables add crunch and freshness. The soy-ginger-garlic mixture creates a savory, aromatic finish that makes each bite satisfying.
Ingredients:
- Ground sausage – Or substitute ground beef or turkey.
- Sweet onion – Dice about ½ cup; onion powder works in a pinch.
- Low-sodium soy sauce
- Minced roasted garlic – Or ½ teaspoon garlic powder if needed.
- Ground ginger
- Sesame oil – Adds a toasty note but is optional.
- Coleslaw mix – Pre-shredded cabbage and carrots (dressing packet discarded).
- Green onions – Optional garnish for mild onion flavor and color.
Optional Ingredients
Enhance or stretch the meal with any of these additions:
- Jasmine rice – Serve the egg roll mixture over rice to make it heartier.
- Hot sauce – A few dashes add a pleasant heat.
- Sesame seeds – Sprinkle on top for extra texture.
- Cilantro – A small amount of chopped cilantro brightens the dish.
Recipe:
Brown the sausage. In a large, deep skillet over medium heat, add 1 pound ground sausage. Break it up with a spatula and cook until nicely browned, about 8–10 minutes. Drain excess grease from the pan.
Sauté the onion. Add the diced sweet onion and cook until soft, about 3–4 minutes.
Add the coleslaw mix. Stir in a 13-ounce bag of coleslaw mix (discard the dressing packet) and cook briefly to combine. Set the mixture aside in the pan.
Prepare the sauce. In a small bowl whisk together 1/3 cup low-sodium soy sauce, 1 tablespoon minced roasted garlic (or substitute), 1 1/2 teaspoons ground ginger, and 1/2 teaspoon sesame oil. Pour the sauce over the sausage and veggies.
Combine and finish. Stir everything together and cook about 4–5 minutes more, until the cabbage has softened but still retains a slight crunch. Taste and adjust seasoning if needed. Serve garnished with sliced green onions.
This dish captures the best flavors of an egg roll in an easy, one-pan meal. It’s great for dinner, packed lunches, or meal prep. The textures and savory sauce make it a crowd-pleaser that reheats well.
Other Recipe Ideas
Orange Chicken
Lo Mein
Crockpot Honey Garlic Chicken
Garlic Parmesan Chicken
Egg Roll in a Bowl Recipe
Egg Roll in a Bowl
Equipment
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Large deep skillet
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Spatula
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Mixing bowl
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Whisk
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Measuring cups and spoons
Ingredients
- 1 pound ground sausage
- ½ medium sweet onion about ½ cup, diced
- ⅓ cup low sodium soy sauce
- 1 Tablespoon minced roasted garlic
- 1 ½ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 13 ounce bag coleslaw mix (shredded cabbage carrots)
- 3 Tablespoons green onions sliced (optional garnish)
Instructions
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Brown your sausage. In a large, deep skillet over medium heat, add your sausage. Break the sausage up with a spatula and allow it to brown (about 10 minutes). Drain the grease from the pan.
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Add the onion. Sauté until tender.
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Add the coleslaw mix (without the dressing packet) to the skillet and stir until well combined. Set aside.
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Prepare the sauce. In a small bowl, whisk together the soy sauce, minced roasted garlic, ginger, and sesame oil. Set aside.
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Combine. Pour the sauce into the skillet and stir, continuing to cook for about 5 minutes or until the cabbage has wilted, but still has a slight crunch.
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Garnish with sliced green onions and serve while still warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, cool completely and 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 a quick option, microwave single portions for about 2 minutes or until hot.
Make-ahead and Freezing:
This recipe freezes well. Cool completely before packing in an airtight container or freezer bag. Thaw in the refrigerator and reheat in a skillet for 10–12 minutes or until hot throughout.