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Egg Roll in a Bowl

All the comfort of takeout — without the wrapper, the fryer, or the guilt

There are nights when the craving hits hard. You want that unmistakable takeout flavor—the savory meat, the ginger-garlic aroma, the tender cabbage slicked with umami—but you don’t want the wait, the oil, or the pile of dishes. That’s where Egg Roll in a Bowl steps in and absolutely saves the day.

This is not a shortcut that feels like a compromise. It’s a reimagining. Everything you love about a classic egg roll—minus the wrapper—cooked in one pan, ready in minutes, and deeply satisfying. It’s fast enough for weeknights, cozy enough for comfort food cravings, and flexible enough to fit low-carb, gluten-free, or meal-prep lifestyles.

Once you make it, you’ll understand why this dish earns a permanent place in the dinner rotation.

Why You’ll Love This Recipe

• One-pan dinner with almost zero cleanup
• Takeout flavor at home in under 20 minutes
• Low-carb and protein-packed without feeling “diet”
• Savory, crunchy, and deeply aromatic
• Perfect for meal prep and reheats beautifully
• Endlessly customizable with different proteins and spice levels

Ingredients

Main Ingredients

• 1 lb (454 g) ground pork sausage (mild or hot; 70/30 fat preferred)
• 1 (14 oz) bag coleslaw mix (green cabbage, red cabbage, carrots)
• ¼ cup green onions, thinly sliced (white and green parts separated)

Aromatics & Sauce

• 4 teaspoons fresh garlic, minced (about 4 cloves)
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil (added off heat)

Optional Flavor Boosts

• ½ teaspoon red pepper flakes
• 1 tablespoon rice vinegar
• 1 teaspoon honey (for balance)

Equipment Needed

• Large skillet or wok (12-inch recommended)
• Wooden spoon or spatula
• Cutting board
• Sharp knife
• Measuring spoons

Step-by-Step Instructions

1. Brown the Sausage

Heat a large skillet over medium-high heat. Add the ground sausage and cook for 6–8 minutes, breaking it into small crumbles, until deeply browned with crisp edges. Do not drain the fat—it carries flavor and coats the cabbage beautifully.

2. Add the Cabbage

Reduce heat to medium. Add the coleslaw mix and the white parts of the green onions. Stir-fry for 5–7 minutes until the cabbage is wilted but still slightly crisp.

Tip: Press the cabbage down into the pan occasionally to encourage light caramelization.

3. Build the Flavor

Add garlic, ginger, and soy sauce. Stir constantly for 1–2 minutes until fragrant and evenly coated.

If using, add red pepper flakes, rice vinegar, or honey at this stage.

4. Finish with Sesame Oil

Remove the skillet from heat. Drizzle in the toasted sesame oil and toss gently to coat. Garnish with green onion tops.

Serve immediately while hot and aromatic.

Pro Tips

• Fresh ginger matters — powdered ginger won’t deliver the same brightness
• Add sesame oil off heat to preserve its nutty aroma
• Don’t overcook the cabbage — tender-crisp is key
• Higher-fat sausage = better flavor and less sticking
• Press, don’t stir constantly to develop browning
• Taste before adding salt — soy sauce already brings sodium

Variations & Substitutions

• Chicken or Turkey: Add 1 tablespoon olive oil for richness
• Beef: Works well with a pinch of Chinese five-spice
• Vegetarian: Use crumbled tofu or plant-based sausage + 1 tablespoon hoisin
• Spicy: Add sriracha, chili crisp, or sambal oelek
• Egg Boost: Stir in 1 beaten egg at the end and scramble gently

Serving, Pairing & Storage

How to Serve

• On its own as a low-carb dinner
• Over cauliflower rice or jasmine rice
• Wrapped in butter lettuce cups

Pairs Well With

• Kimchi or pickled cucumbers
• Steamed dumplings or potstickers
• Cold lager or sparkling water with lime

Storage

• Refrigerate in an airtight container up to 4 days

Reheating

• Reheat gently in a skillet with a splash of water
• Avoid microwaving if possible (softens cabbage)

Freezing

• Not recommended — cabbage releases water and loses texture

Frequently Asked Questions

Can I make this ahead of time?
Yes, it’s excellent for meal prep and tastes even better the next day.

Why is my cabbage watery?
The pan wasn’t hot enough, or it was overcrowded. High heat = better texture.

Can I use shredded cabbage instead of coleslaw mix?
Absolutely—use about 5 cups shredded cabbage plus 1 cup carrots.

Is this keto-friendly?
Yes—skip the honey and use tamari.

Can I add noodles?
Yes—stir in cooked rice noodles or lo mein at the end for a heartier version.