Low Carb Sausage Egg Roll in a Bowl Recipe

One of my favorite Chinese restaurant dish is egg rolls but the outer layer is a no-no for low-carb living. So I created this recipe for a low carb sausage egg roll in a bowl. Basically, it is all of the good stuff from inside the egg roll without the carb-laden wrapper.

Low Carb Sausage Egg Roll in a Bowl Recipe

When you deconstruct a traditional egg roll, minus the outer shell and the deep frying, what are you left with? Delicious meat and crunchy vegetables. Typically, eggs rolls contain:

• sausage, chicken or ground beef
• shredded cabbage
• green onions
• carrots
• bamboo shoots

Nearly every vegetable listed above is on the low-carb vegetable list. So you know this is going to be a delicious recipe that will easily work within this way of eating. The final dish has just 2 net carbs — not kidding.

Because you’re constructing everything in a bowl, you can add a base layer of riced cauliflower. In fact, if you have any leftovers in the freezer, this is an excellent way to use up frozen cauliflower rice. Just top it with the egg roll ingredients.

Ingredients

• 1 1/4 pounds spicy bulk pork sausage no filler ingredients
• 1/4 cup water
• 3 cups green cabbage shredded
• 1 medium carrot shredded
• 1/2 teaspoon garlic powder
• 2 tablespoons toasted sesame oil
• 1/2 tablespoon fresh ginger finely minced
• 2 stalks green onions chopped
• 1 tablespoon rice vinegar
• 2 tablespoons coconut aminos or tamari
• Sea salt and black pepper to taste
• 1 tablespoon toasted sesame seeds for garnish

Step-by-Step Instructions

• Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
• Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, sesame oil, ginger and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
• Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using and serve immediately. Enjoy!

Notes

You can make this egg roll in a bowl recipe using any meat you like. Traditionally, we make it with sausage. However, you can try chicken, turkey or beef. If you happen to have leftover sausage, use it to make this sausage potato soup. It isn’t truly a low-carb recipe but it is so delicious that you can save it for a special occasion.