Sausage Egg Roll In A Bowl
Whether you call this egg roll in a bowl or crack slaw, you’re going to love this quick weeknight dinner recipe! It’s ready in just 20 minutes and is really packed with flavor. Such a healthy option for a quick dinner.
One of the foods that I really crave a lot is Chinese take out.
I love fried rice – especially my bacon fried rice!
Have you ever tried making fried rice with cauliflower in place of the actual rice? It’s really good too – try my cauliflower chicken fried rice.This chicken stir fry recipe is a great take out fake out too!
But, let’s be real. Egg rolls are where it’s at. That is what inspired me to make this low carb version of egg rolls.
The details on crack slaw:
I seriously could not get over how much this tastes like an egg roll. And my word, it’s so much easier than actually frying egg rolls!
This dinner clocks in at less than 400 calories, 6 grams total carbs, 4 net carbs, 23 grams of fat, and 23 grams of protein (with the disclaimer that I cannot guarantee this information is accurate. It was calculated on My Fitness Pal’s nutrition calculator and your mileage may vary).
It’s pretty perfect for a low carb dinner and it’s super filling and just packed with flavor.
Best part? It’s done in less than 20 minutes.
You could absolutely swap in some ground chicken for the sausage and you’d save some fat.
Low carb diets need fat though, so this is perfect for me!
How to make egg roll in a bowl:
You need a good-sized skillet for this recipe. It will help you avoid making a mess on your stove top as you stir it up. If in doubt, use your bigger skillet.
Start by browning your sausage. When this is done DO NOT DRAIN the skillet. We will use the cabbage to absorb all the grease from your sausage.
After your sausage is done the rest of the recipe goes super quick. Add the cabbage and other ingredients.
Your cabbage will soften up in about 5 minutes and then you’re ready to dig in!
One note, when you’re drizzling this with sesame oil, you’ll want to double check that you’re using sesame oil and not sesame chili oil. Sesame chili oil is super spicy, which is fine if you like that, but can be a little shocking otherwise. So, if sesame oil is new to you, read your label carefully before buying. 🙂
Where is the egg in your egg roll?
I always get so many comments saying “you forgot the egg” or “when do I add the egg” or “how is it an egg roll without egg?”
There is no egg called for in this recipe, because egg rolls aren’t traditionally filled with eggs. The name actually comes from the wrapper – it’s traditionally made with egg, flour, and water!
That said, if you wanted to bulk this up or stretch it to feed more people, scrambling in some eggs or topping it with a fried egg would be total perfection!
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Some of our other favorite low carb recipes include:
A delicious cheeseburger casserole!
A very popular request low carb stuffed peppers.
My low carb meatloaf is pretty rad too and it’s wrapped in bacon!
And don’t forget my low carb chicken salad.
Sausage Egg Roll In A Bowl
Whether you call this egg roll in a bowl or crack slaw, you're going to love this quick weeknight dinner recipe! It's ready in just 20 minutes and is really packed with flavor. Such a healthy option for a quick dinner.
Ingredients
- 1 pound ground pork sausage
- 6 cups coleslaw mix or shredded cabbage
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon sesame oil
Instructions
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Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
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Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
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Remove from the heat and top with the green onions and drizzle with sesame oil.
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Serve immediately.
Recipe Notes
Drizzle with sriracha before serving, if desired.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
This post was originally published August 2015. It was updated with new photos October 2019.
Anyone try reheating this?
We reheat it, and it is still great. Just dont nuke it on high. Use power level 6 or 7. I make this once or twice a month.
It reheats just fine
Can someone tell me . . . Is minced ginger something you find in the spice aisle? Or do you buy fresh ginge4 and grate it?! Thanks!
You can usually find ginger paste in the produce section in a little tube. Otherwise, I’d recommend fresh ginger that you grate or mince yourself. Dried ginger isn’t going to pack the same punch in this one.
Thank you!
You can buy the frozen cubes in the frozen veggie section of most stores. One cube equals one teaspoon. Same with garlic. One cube equals one clove.
Just wondering if this is freezable? I like to make big batches and freeze for later…
I’m not sure how well this one would freeze, but if you give it a try please report back! 🙂
I LIKE YOUR RECIPES BUT WISH YOU HAD THE JUMP TO RECIPE CHOICE.
You could try using Chinese sausage. You can find it in most grocery stores. Just remove it from the casing.
Excellent idea
what would you consider sausage for this recipe? I have always wanted to make something like this because my kid just eats the filling out of an eggroll anyway and I am low carb. Is it breakfast sausage, italian sausage, or just plain ground pork?
I use breakfast sausage, but whatever you like should work fine here. It’s good with ground chicken and beef as well.
Love your recipes. I am a glucose intolerant diabetic. I also have congestive heart failure and need to wat h my sodium intake. I will try your. Crack slaw, and try to reduce the sodium. Thank you for your wonderful week night ideas.
Try coconut aminos it’s lower sodium than soy sauce and similar taste
I made it with Italian sausage. All I did was tske the meat out of the casing and fry it. Love this revipe. So easy and so good…if you want some carbs servr it ovef cooked rice
It says how many calories in a serving, but it doesn’t say a serving size. What is a serving? I could sit and eat a whole dish!
It says that the recipe serves 4, so a serving is 1/4 of the dish. 🙂
I too need to watch salt intake due to congestive heart failure — what would you suggest instead of soy sauce for flavor? Isn’t that where the huge amount of salt comes from? Also did you know that you can use ground pork instead of pork sausage (there is a big difference –fat) It has much more flavor than ground beef & very lean –(think loin) I am anxious to try a no or low carb meal as a diabetic.
You could try a low sodium soy sauce or check on the sodium content of coconut aminos. Not sure how it compares as far as sodium, but it’s a good swap for soy sauce.
I would make it with chicken because sausage has a lot of sodium
Made this today. Delicious will make again .
And you could add some wonton (store bought or homemade) strips to it for some crunch!
I make this often. It is a quick and easy dish. My family loves it. Even my brother in law who hates Chinese food loves this
I really loved the flavors in this dish. My only criticism is that it is pretty small portions. I ground my own lean pork and used low sodium soy sauce. The flavors were delicious and spot on, we were all just left still hungry. This would go great with pot-stickers piled on top and I think you could even get away with a lot more veggies. As a main dish I would say this serves 2.5, 2 dinners and a small lunch when prepared as is.
I just asked about that! I wondered if it was a filling dish or if we would be hungry still. Good to know, thanks for sharing!
I always add another bag of slaw to mine. Might try adding 2 more since the cabbage basically withers away
Is this recipe filling? It looks delicious to me, but I feel like my husband would still be hungry after eating it ;). Would you suggest anything to go with it?
You could serve with/over cauliflower rice. I don’t find it super filling, but most people do comment that it is. My husband is easily satisfied with this dish, but everyone is different. 🙂
I am a forced to cook kind of woman and found this to be an amazing recipe. I liked it so much that I started following this blog, made the breakfast casserole and the million-dollar spaghetti squash casserole. I am definitely not a cook And found these recipes simple To follow and very tasty. I can’t wait to try some of the other low-carb recipes.
So glad to hear that, Pat! 🙂
I would definitely cut the amount of ginger in half or more. That was my only complaint about the recipe. A tad too much fresh ginger for us. Otherwise, it was very good and very filling
This was delicious! I made a double batch and added a half of a yellow onion, thinly sliced, and about a pound of thinly sliced crimini mushrooms. I had to use ground ginger as my local grocery store was out of fresh ginger (can you believe that!?). My whole family loved it and gobbled it up. My husband added some rice vinegar to his because he loves it. They asked me to add it to the menu again next week!
Thanks for the tip! This was even better! Like a low carb fried rice. I could eat this all of the time! Have a great day!
Have you tried cooking it in a wok?
No, but it’d be fine if you did.
I used Turkey sausage instead of pork. I added a little sesame oil when heating up the sausage. It was a hit. We don’t eat pork.
What kind of turkey sausage? Breakfast? Italian?
Janet thanks I will try the Turkey or ground Chicken sausage
We do not eat Pork. Was it salty? The milligramd of salt is high??
Hi Lorraine! You can use reduced sodium soy sauce to reduce the sodium content.
I made this tonight for dinner. I doubled the ingredients (but not the spices because I wasn’t sure if the kids would like the flavors) and it turned out great! It was a bit bland, so next time I will make it and double everything. Very easy and really great with fresh ginger root! Thank you, we all loved it!
Could you use Hamburg instead of pork?
Yes, ground beef would work just as well.
While I would eat this recipe as-is, I have family members that would prefer the egg roll. How would this filling taste fried in won tons for those who want it that way?
I have a similar recipe for sausage egg rolls, but you don’t cook the cabbage. You can find it here.
You could add wonton strips. I found a garlic and ginger flora red wonton strip variety at Wegmans if you have one near you.
I thought this recipe was delicious. I used steak in place of sausage.
Great with brown rice and my 6 cats loved it
This was delicious. I added some Korean gochujang for heat and it was perfect!
Karly .. such a fun site you have created .. thank you .. I just found you recently .. in the last month .. and I’m captivated with your recipes .. thanks for inviting me .. I just subscribed to receive your emails ..
Happy cooking and ‘baking’ ..???
Thanks so much Elizabeth!
Hi! I’m confused a bit on the macros. If I use 80/20 ground pork, a serving of 4 ounces has 280 calories, 17 grams of protein, 2 carbs, and 22 grams of fat. A tablespoon of sesame oil divided by 4 can’t be the issue. Is this maybe off? Thanks in advance!
Hi LaReya! I used MyFitnessPal to calculate the nutrition info based on the exact products I used. Your results will vary based on the ingredients you use. I can’t guarantee accuracy on my end as I’m not a health professional and I’m using third party software to calculate. 🙂
Made this tonight and absolutely loved it. Thank you for posting such a delicious, fast, and easy recipe. I am definitely going to try adding eggs next time. My fiance who is lc loved it too. This recipe will be in regular rotation in our repertoire.
Can I just use ground pork with this instead of sausage?
Sure!
Use Chinese Five-Spice. It really makes a difference when just using ground pork or beef.
Made this it was so good, my husband loved it! Will make again! I used breakfast sausage worked fine. Grated fresh ginger… yummy! Was so easy and good! thank you!
We loved it so much that I had to make it again the next week. Bought more coleslaw mix again today for this weekend. Thank you for all of these delicious recipes, will be following you for sure. You have made cooking fun again, was getting tired of the same old stuff and no one would suggest anything else to make.
Thanks, Clare!
A family favorite! Great for my celiac child and my low carb husband. I’m going to have to start making double batches as the teens inhale it lol.
I double the sausage, triple the cabbage shreds, and add a few whisked eggs toward the end of the cooking time with a few splashes of soy sauce whisked in. This bulks up the dish a bit, and easily feeds myself and my three men (hubby and two teenage boys.) I’ve used ground ginger from my spice rack in a pinch, and it’s still delicious! Love this when we’re cutting carbs!
Hi! Love this recipe! Has anyone come up with a baked Egg roll yet? (My creative mind always love to expand on great recipes!)
This is very tasty, inexpensive and easy to make. I loved the taste. The only comment I have to make is concerning the nutrition information. True, this dish is very low in carbs, which is a good thing. However, I encourage anyone making this dish to look at the entire content. It is VERY high in fat, cholesterol and sodium, which should be of concern to everyone with weight or heart-related concerns.
@Jack – It’s a keto recipe, which means low carb and high fat. You can sub out the soy sauce for something else if you like.
I use spicy Italian sausage and serve it with a bit of plum sauce. Perfect,
Do you use the cole slaw mix that had carrots in it?
Yep!
This is dinner tonight and will definitely be made again!!! So good!
Did anyone ever try it without the sesame oil? My daughter is allergic to sesame and am wondering if omitting it would change the taste?
You could definitely leave it out, but sesame does have a nice flavor and it will change the taste a bit.
That’s what I’m afraid of! I might try it anyways. Thanks!
Holy Moly is THIS THE BEST THING I have EVER ATE! So Easy so delicious! Thank you! Re heats well in my book!
Wow, high praise! Thanks, Amy!
Yuck. This was GROSS. No offense, but eww. I regret making this .
We all have different tastes. This is actually one of my most popular recipes with so many 5 star reviews that I’m just going to assume these flavors aren’t for you. 🙂
Can you please tell me how much ginger powder and garlic powder to use in place of the fresh, please?
I’d probably use a teaspoon of garlic powder and 1/4 to 1/2 teaspoon ginger. 🙂
I am intrigued by this recipe but I am not a fan of cabbage. I know .. I know .. but I am sorry I don’t care for cabbage. I am wondering if bok choy might be used in place of the cabbage. Any thoughts?
Hi Terri! I’ve never really cooked with bok choy, so I’m not sure how it would work. Sorry I can’t help more.
H I Karly,
I’m very excited to be making this today!
I’m going to add some extra veggies.
I have a few leftover vegetables from a different recipe.
Thank you very much for putting in such hardwork on this site. You’ve given us some wonderfully easy & delicious recipes.
You’re making cooking easy and FUN!!
I use toasted Sesame Seed oil. It makes a big difference.
Also add water chestnuts with the green onions.
Always a hit!
I bought the toasted sesame oil and did not care for it in this. I guess it all comes down to what you like. I will go back to regular sesame oil.
It ended up so salty that I would call it nasty and never want to cook it again! Sorry, but super salty!
This was delicious but I found it a bit dry. Is there any kind of sauce you can recommend.
You could stir in a bit of yum-yum sauce if you’re not watching carbs. Otherwise, I don’t really have any suggestions. We don’t drain any of the grease from the sausage and this doesn’t get dry at all for us.
This is GREAT! I used two bags of cole slaw mix and substituted chorizo seasoned turkey sausage for pork and oh my goodness so much flavor. This is about to be a weekly staple in my house 🙂
The chorizo sounds great!